Whole30 Instant Pot Pepperoncini Beef Pot Roast

Hey there! Just stopping by to drop off a little recipe love for all of you instant pot or slow cooker people. I made this Whole30 adaptation of a classic Mississippi Pot Roast last weekend and it turned out great!I stink at putting recipes into an actual IG post (if anyone knows how please tell me) so here you go. If you don't care about it being Whole30 you can totally search Pinterest and get the original version. You could also easily do this in the slow cooker for 6-8 hours on low. I have to say I am loving the Instant Pot though, a whole roast in 45 minutes is the bomb! Enjoy!!

Whole30, Gluten Free, Dairy Free

Yield: 6Author: Amy WilcockPin it

Whole30 Instant Pot Pepperoncini Beef Pot Roast

prep time: 5 minscook time: 75 minstotal time: 80 mins

ingredients:

• 3 lb. boneless beef chuck roast
• 1/2 cup - 1 cup sliced pepperoncini peppers drained
• 5 tsp Primal Palate Organic Garden Ranch Seasoning Mix 
• 3 TBSP. Bob's Red Mill Arrowroot Starch/Flour
• 1 1/2 cups Kettle & Fire Beef Bone Broth
  
• salt and freshly ground pepper

instructions:

1. Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
2. In a medium bowl, whisk together ranch dressing, arrowroot and bone broth. Pour over roast.
3. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 45 minutes. 
4. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
5. Using a slotted spoon, remove peppers from pot and set aside. Using tongs, transfer roast to a cutting board, cover with foil and let stand for 5 minutes.
6. Slice roast across the grain and transfer slices to a serving platter. Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange peppers around roast.

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