Name: Mississippi Pot Roast
Total time: 8 h 15 min
Cuisine: American
Ingredients: 4 lb Chuck roast; 1 Onion, diced; 1 packet Ranch dressing mix; 1 packet Au jus gravy mix; 8 Pepperoncini peppers; 1/4 cup Pepperoncini juice; 1/4 cup Butter, sliced; Salt and pepper, to taste; 1-2 tbsp Cooking oil, for searing; 1 cup Beef broth, for Instant Pot method

Method

4 steps. Tap one to mark it done.

If desired, apply salt and pepper to all sides of the Chuck roast. Warm 1-2 tbsp of cooking oil inside a spacious skillet using high heat until the oil is hot and begins to smoke. Brown the meat thoroughly by searing it for roughly 2-3 minutes on each side.
To prepare in a slow cooker, put the meat inside the cooker. Toss in the diced onion, ranch dressing mix, au jus gravy mix, pepperoncini peppers, pepperoncini juice, and sliced butter. Place the lid on top and cook using the low setting for 8 hours.
For the pressure cooker method, put every ingredient into your Instant Pot along with 1 cup of beef broth. Set the appliance to cook under manual high pressure for 1 hour. Allow the steam to vent naturally for 10-15 minutes.
Pull the cooked beef apart using tongs or a pair of forks, then serve the dish on top of rice, mashed potatoes, or egg noodles.

Recipe by Cafe Delites on cafedelites.com. See the original for their notes and tips.