Savory shredded beef with ranch, au jus, butter, and pepperoncinis—great for sandwiches or bowls.
Servings: 4–6
Cook Time: ~1 hour + 10–15 min natural release
Difficulty: Easy
Ingredients
- 2 lb chuck roast
- 1 packet au jus gravy mix
- 1 packet ranch seasoning
- 3 tbsp butter
- 1 cup beef stock
- 6 pepperoncini peppers
Instructions
- Place roast in Instant Pot. Sprinkle ranch and au jus on top.
- Add butter, beef stock, and pepperoncinis.
- Cook on High Pressure for 60 minutes.
- Natural release 10–15 minutes, then quick release.
- Shred and mix back into the juices. Serve over rice, mashed potatoes, or on rolls.
Notes
Add 1–2 tbsp pepperoncini brine for extra tang; another pat of butter when shredding for richness.