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Instant Pot Pepperoncini Pot Roast - Dump and Go Dinner

12 Servings Recipe By

Ingredients

  • 6 pounds quarter Boneless Beef Chuck
  • 1/2 cups Beef Bone Broth/Stock
  • 1/2 cups Reserved Pepperoncini Juice
  • 1 ounce Ranch Dressing Mix
  • 1 ounce Brown Gravy Mix
  • 8 individual Pepperoncini, Whole, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 382 Calories
  • 12g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 147mg Cholesterol
  • 763mg Sodium
  • 3g Total Carb
  • 0g Fiber
  • 0g Total Sugars (Includes 0g Added Sugars)
  • 50g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Holy Mess for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all of the ingredients among the indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the frozen contents to the Instant Pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 90 minutes.
  6. Natural release for 15 minutes.

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