3-5lbschuck roast or other inexpensive cut of beefcut in half
salt and pepper to taste
1packetdry ranch dressing
1packetdry onion soup mix
1stickunsalted butter (1/2 cup)no substitutions
8 whole Italian Peperoncini peppers
1 1/2 tbsp each of flour + butter (softened) or sub with cornstarch + water
Add oil to instant pot and press sauté mode. When oil is hot, season meat with salt and pepper, add to pot and brown on all sides, about 5 minutes total cooking timePress cancel.
Add broth, then pour ranch seasoning and and dry onion soup over the meat but don't mix.Rest the butter stick on top of meat, and place Peperoncini around the meat.
Lock lid in place, turn steam valve to sealing.Press pressure cook mode and adjust time to 90 minutes.When done, let pot run on natural release for 15 minute.
Release any remaining pressure by turning pressure valve to venting, unlock lid and carefully remove Peperoncini to a small bowl and set aside (you may leave them in if you want the dish to be spicy, otherwise try to remove them without breaking them, the seeds hold the heat!).
Carefully lift out roast to a plate, cover and set aside.In a small bowl mix together flour and butter to form a paste (or mix cornstarch with a bit of cold water)Press sauté mode and when remaining liquid in pot starts to bubble, whisk in the flour and butter mixture (or cornstarch mixture) and cook 2-3 minutes to thicken into a thin sauce/ gravy.Press cancel.
Using two forks, shred the meat (it will come apart very easily)Return meat to pot and stir into the gravy mixture.Lock lid back on and let rest until ready to serve (it will stay warm for a long time in the pot). Serve with a side of mashed potatoes, rice, egg noodles or on a bun!