Categories: dinner, low carb, pressure cooker
Ingredients
- 5-6 lbs Chuck Roast
- 1 Tbsp Ghee
- 2 Tbsp Italian Seasonings
- 1 Tbsp Parmesan cheese
- 16 oz Jar Sliced Pepperoncini Peppers
- 1/2 Yellow Onion, Thinly Sliced
- 1 Cup Beef broth
Directions
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Set the saute mode on your Instant Pot and add in oil
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Once hot, brown roast on one side for 5-6 minutes then turn over and brown the other side for another 5-6 minutes.
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Add in onions, half of the jar of pepperoncini pepper, ΒΌ cup pepperoncini brine, Italian seasoning, parmesan cheese, and broth.
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Cover with lid and set the seal mode to closed.
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Press Manual Mode and set time to 55 minutes.
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Give the lid a Quick Release and remove lid.
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Remove meat, use immersion blender to liquify broth, set to saute and reduce by at least half.
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Slice or shred roast and add back to the sauce, serve with remaining pepperoncini peppers that have been drained.
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Serve.