Pepperoncini Beef Roast
By :5 Ingredients Or Less By Marilyn Haugen
beef roast
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This mouthwateringly tender beef roast is satisfying and packed with flavor. Three simple pantry ingredients make it so easy that it’s sure to be a favorite addition to your family’s meals.
beef roast
Votes: 13
Rating: 4.69
Rate this recipe!
Prep Time 5 minutes
Cook Time 75 minutes
Servings
6 servings
Ingredients
  • 3 lb boneless beef chuck roast (less than 8 inches in diameter)
  • salt and freshly ground black pepper
  • 4 pepperoncini peppers
  • 5 tsp ranch dressing mix
  • 5 tsp au jus gravy mix
  • 1-1/2 cups Water
Prep Time 5 minutes
Cook Time 75 minutes
Servings
6 servings
Ingredients
  • 3 lb boneless beef chuck roast (less than 8 inches in diameter)
  • salt and freshly ground black pepper
  • 4 pepperoncini peppers
  • 5 tsp ranch dressing mix
  • 5 tsp au jus gravy mix
  • 1-1/2 cups Water
beef roast
Votes: 13
Rating: 4.69
Rate this recipe!
Instructions
  1. Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
  2. In a medium bowl, whisk together ranch dressing, gravy mix and water. Pour over roast.
  3. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 45 minutes.
  4. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
  5. Using a slotted spoon, remove peppers from pot and set aside. Using tongs, transfer roast to a cutting board, cover with foil and let stand for 5 minutes.
  6. Slice roast across the grain and transfer slices to a serving platter. Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange peppers around roast.
Recipe Notes

Variation
Replace the water with ready-to-use reduced-sodium beef broth. Unless using no-salt-added broth, do not season roast with salt.

19 replies
  1. MrsAwesome
    MrsAwesome says:

    This was the first thing i cooked in my new Instant Pot. I substituted Caesar dressing for Ranch. Next time I would sear the roast. It could be easily modified with canned tomatoes. Overall very happy and it was quite good.

  2. Annmariep422
    Annmariep422 says:

    It was super easy and just delicious. We added the veggies about 2/3 into the cooking to make sure they cooked in all the wonderful juices

  3. Rkdurand
    Rkdurand says:

    The flavor was delicious but it was not fork tender; however I blame that on me since this was the first time using an IP. Also Next time i will add more peppers or the juice like the other reviewer suggested

  4. GoMadoka
    GoMadoka says:

    Flavor was wonderful! I bought a 3LB rump roast. 45 minutes was not enough for my beef to come out tender. It took about all together 90 minutes. But this receipe is a keeper.

  5. Nanotitalaura
    Nanotitalaura says:

    I seared the roast on all sides with:
    1) 2 Tblsps olive oil
    2) 1 Tsp butter
    3) 2 fresh garlic cloves- pressed with skin on-
    Then just followed the recipe!
    Awesome!!!

  6. TaraJonesBrazeau
    TaraJonesBrazeau says:

    Is there anything that can replace the dry ranch dressing mix? (I saw the caesar mix replacement, but can’t find that either.)

  7. Kook with Keith
    Kook with Keith says:

    So good. I would add more pepperoncini’s. I too used the juice from the peppers instead of water. Cant wait to have this again

  8. ZenSyd
    ZenSyd says:

    Just put in the entire contents of the pepperoni jar replacing the other seasoning and some of the water.

  9. bpachterberg
    bpachterberg says:

    I’m making mine right now but browned the meat beforehand on the saute setting. I also added onions and used a German gravy mix powder that was sent to me by my wife from Germany. Also used only the juice from the pepperocinis.

  10. Bootscootin
    Bootscootin says:

    Used a cross rib roast. Left the wrapping string on while cooking. Found ranch mix beside salad dressing in store. Didnt know what pepperonconi peppers were, so used mini sweet peppers. Since found out peppers come in a jar. Pan seared before nd juice used. Tasty and fairly tender. No salt used.

  11. Smazzola
    Smazzola says:

    I continually get the Burn message anytime I attempt to cook anything substantial. Any advice? I’ve read where it has to do with contents sticking to the pot so I greased the pot with coconut oil but that hasnt helped. Thanks

  12. Instant Pot
    Instant Pot says:

    Hi Smazzola,

    We have a great blog about the burn error.

    It is either caused by not deglazing after sauteing, food sticking to the inner pot, or not enough water like liquid to both pressurize and maintain the required liquid amount.

  13. Mark W McNeal
    Mark W McNeal says:

    This is almost the identical recipe a friend gave me for my crockpot. I use a 2 lb. bottom roast, a jar of Mezzetta deli-sliced golden Greek Peperoncini peppers ( add liquid to recipe ), a packet of Good Seasons Zesty Italian salad dressing & recipe mix ( dry powder mix in an envelope ), and a beef bouillon cube. It takes about 6 hours in the crockpot. It is a bit salty and I am not sure which ingredient causes this. I usually shred this by fork when done and place on a hogie bun for Italian Beef sandwiches. This will be my first recipe attempt in my new IP Smart WiFi 6qt machine since I am kind of familiar with the recipe. I may leave out the bouillon cube ( guessing that is where the saltiness is coming from ). Thank you for all the input everyone has left as I am a single guy ( I do cook though ) and a newbie with an IP. The time saving feature will be a great benefit for me. Thank you all again.

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