The recipe is all over the internet. I looked at a bunch of them for tips, including Simply Happy Foodie and Belle of the Kitchen. The Belle of the Kitchen version sounds like the one most people talk about. It's the simplest. The comments on her post are helpful, too.
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| Photo from Belle of the Kitchen until I try the recipe myself. |
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix - if you find the recipe too salty, this is likely the reason
1/4 cup butter
4-5 pepperoncini peppers
Crock Pot Instructions -
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix.Place peppers on top of the mixes, and add the butter.
Cook over low heat for 8 hours or high 4-6 hours.
Serve with noodles, rice or mashed potatoes. Enjoy!
Instant Pot Instructions -
Use the sauté setting to brown the roast on each side.Add ingredients in the same order as in the crock pot instructions.
Use the manual setting and cook on high for 60 minutes.
Let it naturally reduce pressure for 15 minutes.
Open the vent and manually reduce the rest of the pressure til the pin drops.
TIPS From Comments!!!!
Do not add any water or broth to this! It will make enough liquid as it cooks.
This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
More options - onions, mushrooms
Note about pepperoni's - I hate pepperoncinis and cannot tolerate any sort of hot peppers. However, I decided to follow the recipe as written and am glad I did. You don’t taste the peppers or their heat. The pepperoncinis merely add a slight tang to the sauce. Give it a try with pepperoncinis and I think you’ll be pleasantly surprised like I was. And I have to say, this recipe is fantastic.
Another Helpful Comment-
I learned by mistake, if you don’t have the au jus packet, brown gravy packet works just as well (I compared the ingredients, and there’s very few dissimilar ingredients).
2. I like whole pepperoncicni’s, but the sliced ones give a more even disbursement of flavor – just maybe add those closer to the end 😉
3. I like to pour a bit of the pepperoncini juice over the top of the seasonings. It may be in my head, but I feel it adds just a tad more flavor
4. A crusty French or sourdough loaf sops up the juice quite nicely
Salt - I would suggest reducing the ranch and au jus and butter for pork roast, its naturally saltier because of the fat.
