📝 About This Recipe
Originally created in the late 1990s by Robin Chapman, this modern Southern classic has become a viral sensation for its incredible depth of flavor and tender texture. By utilizing the Instant Pot, we transform a tough chuck roast into buttery, melt-in-your-mouth beef in a fraction of the traditional slow-cooker time. It’s a savory, tangy, and slightly spicy masterpiece that relies on a unique combination of ranch, au jus, and zesty pepperoncini peppers.
🥗 Ingredients
The Beef
- 3-4 pounds Beef Chuck Roast (well-marbled, cut into 2-3 large chunks for faster cooking)
- 1 teaspoon Kosher Salt (adjust based on sodium in seasoning packets)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Neutral Oil (canola or grapeseed for searing)
The Flavor Trio
- 1 packet Dry Ranch Seasoning Mix (1 oz packet or 3 tbsp if using bulk)
- 1 packet Au Jus Gravy Mix (1 oz packet; can substitute with Onion Soup mix in a pinch)
- 4-6 tablespoons Unsalted Butter (cut into cubes)
Aromatics & Liquids
- 8-10 pieces Pepperoncini Peppers (whole jarred peppers)
- 1/4 cup Pepperoncini Juice (from the pepper jar)
- 1/2 cup Beef Broth (low sodium)
- 4 cloves Garlic (smashed)
For the Slurry (Optional)
- 2 tablespoons Cornstarch
- 2 tablespoons Cold Water
👨🍳 Instructions
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1
Pat the beef chuck roast completely dry with paper towels. Season all sides generously with kosher salt and freshly cracked black pepper.
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2
Turn your Instant Pot to the 'Sauté' function on the High setting. Add the neutral oil and wait until it begins to shimmer.
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3
Sear the beef chunks in batches, taking about 4-5 minutes per side. Do not crowd the pot; you want a deep, dark brown crust for maximum flavor. Remove beef and set aside on a plate.
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4
Cancel the Sauté function. Pour the beef broth into the pot and use a wooden spoon to scrape up all the brown bits (fond) from the bottom. This is crucial to prevent the 'Burn' notice.
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5
Place the seared beef chunks back into the pot, along with any juices that collected on the plate.
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6
Sprinkle the dry Ranch seasoning and the Au Jus gravy mix evenly over the top of the beef. Do not stir.
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7
Scatter the smashed garlic cloves and the whole pepperoncini peppers around the beef. Pour the pepperoncini juice over everything.
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8
Place the butter cubes on top of the seasoned beef. The butter will melt down and baste the meat as it cooks.
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9
Secure the Instant Pot lid and ensure the steam release valve is set to the 'Sealing' position.
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10
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 60 minutes.
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11
Once the cooking time is complete, allow the pressure to release naturally for at least 15-20 minutes. This ensures the meat stays juicy and tender.
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12
Carefully release any remaining steam and open the lid. Transfer the beef to a large bowl and shred it with two forks, removing any large pieces of fat.
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13
If the sauce is too thin, whisk the cornstarch and water together in a small bowl. Switch the Instant Pot back to Sauté and whisk the slurry into the bubbling liquid for 2-3 minutes until thickened.
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14
Return the shredded beef to the pot and toss it in the thickened gravy to coat every piece.
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15
Serve immediately while piping hot over your favorite base.
💡 Chef's Tips
Always sear the meat first; that Maillard reaction provides the deep umami flavor that the packets alone can't achieve. Don't skip the natural pressure release—forcing the steam out immediately can cause the muscle fibers to toughen. If you are sensitive to salt, use only half of the Ranch and Au Jus packets, as they can be quite high in sodium. For a milder flavor, leave the pepperoncini whole; for more heat, slice them or remove the stems and seeds before adding. If you get a 'Burn' notice, it's usually because the bottom wasn't deglazed well enough with the broth.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up the rich gravy. Spoon the beef onto toasted brioche buns with melted provolone cheese for the ultimate roast beef sliders. Pair with roasted carrots or steamed green beans to add a fresh, crunchy contrast to the rich meat. Serve alongside a crisp green salad with a light vinaigrette to cut through the salt and fat. Accompany with a glass of bold red wine like a Cabernet Sauvignon or a Malbec.