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This delicious pot roast is a definite crowd pleaser!
Ingredients
- 1 (14 ounce) can beef broth
- 3 ½ pounds beef chuck roast, cut into 3 or 4 chunks
- 1 stick butter
- ½ (16 ounce) jar pepperoncini peppers and juice
- 1 (1 ounce) package ranch dressing mix
- 1 (1 ounce) package dry onion soup mix
Directions
Step 1
Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
Step 2
Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 343 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat13g | 65% |
| Cholesterol97mg | 32% |
| Sodium1155mg | 50% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein19g | |
| Vitamin C1mg | 3% |
| Calcium31mg | 2% |
| Iron3mg | 14% |
| Potassium199mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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