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

1. Set the saute mode on your Instant Pot and add in oil

2. Once hot, brown roast on one side for 5-6 minutes then turn over and brown the other side for another 5-6 minutes.

3. Add in onions, half of the jar of pepperoncini pepper, ¼ cup pepperoncini brine, Italian seasoning, parmesan cheese, and broth.

4. Cover with lid and set the seal mode to closed.

5. Press Manual Mode and set time to 55 minutes.

6. Give the lid a Quick Release and remove lid.

7. Remove meat, use immersion blender to liquify broth, set to saute and reduce by at least half.

8. Slice or shred roast and add back to the sauce, serve with remaining pepperoncini peppers that have been drained.

9. Serve.

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