Categories: Instant Pot
Ingredients
- 1 cup Bloody Mary mix, divided
- 2 tbsp. Worcestershire, divided
- 1 tbsp. juice from pepperoncini
- 1 tsp celery salt, divided
- 2 to 3 lbs. boneless beef chuck roast
- 1 tbsp. canola oil
- 1 small onion, chopped
- 3/4 cup beef stock
- 1 tbsp. tomato paste
- 1 celery rib, chopped
- 5 pepperoncini
- 2 garlic cloves, minced
- 1/2 tsp pepper
Directions
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In a bowl or shallow dish, combine 3/4 cup Bloody Mary mix, 1 tbsp. Worcestershire, pepperoncini juice, and 1/2 tsp celery salt. Add beef; turn to coat. Cover and refrigerate 4 to 5 hours, turning occasionally.
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Drain beef, discarding marinade. Select saute or browning setting on an Instant Pot. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add the onion; cook and stir until lightly browned, 4 to 5 minutes. Remove from cooker. Add stock to cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tbsp Worcestershire. Press cancel.
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Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 tsp celery salt. Lock lid; close Instant Pot. Adjust to pressure-cook on HIGH for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand for 10 minutes.