The idea for this roast came from a vinaigrette dressing I made a few years back now. I had just a couple pepperoncini peppers leftover in the jar after making my Italian Antipasto Pasta Salad. And I was wondering what on earth I was going to do with them.
Since I was making a giant salad with grilled chicken for dinner, I decided to make my 2-Ingredient Balsamic Vinaigrette.Then I proceeded to jazz it up a bit with some Italian seasoning and those leftover pepperoncini peppers.
And that was it, it was such a good combo I started doing more and more things with those 2 ingredients. To the point where I decided to add them to the balsamic roast I would make a few times every winter.
Which of course brings us to todays recipe. I have to say that adding balsamic to your regular ole’ pot roast is good. But putting in pepperoncini takes it right over the top in my opinion!
This recipe comes together quickly, so it’s best to have your ingredients prepped ahead. You can make this in the oven or slow cooker the way you would if you don’t have an Instant Pot.
After you sear the roast on both sides, remove the roast from the pot. Then add the rest of the ingredients, except the pepperoncini. Once you stir the sauce together, carefully place the pot roast back in the top with the peppers.
Then the Instant Pot goes to work breaking down the pot roast into tender perfection.
Once the roast is done, you can make gravy if desired, and serve it with the works!
Really this can be as involved as you’d like, from a side dish or 2, to the full scale ‘Sunday dinner’ approach. I went all out this time and made gravy, mashed potatoes, roasted carrots, and roasted brussels sprouts. But feel free to keep it as simple as you’d like!Print
Pot roast with some flair made extra quick and easy in the Instant Pot!
2 Tablespoons avocado oil
1 – 3 pound chuck roast
2 cups chicken or beef broth
2 Tablespoons Dijon mustard
1/3 cup balsamic vinegar
2 Tablespoons minced fresh rosemary
2 cloves garlic, minced
1 Teaspoon sea salt, amount will vary depending on the broth used
1/2 Teaspoon black pepper
2 Teaspoons Italian seasoning
2 Teaspoons onion powder, or granules
8 pepperoncini peppers, stems and seeds removed
1–2 Tablespoons tapioca starch mixed with 3 Tablespoons of water
Mashed potatoes, or The Best Rosemary Potatoes
Roasted carrots and Brussels sprouts, or any veggie of choice
While the roast is browning mix together the chicken/beef broth, Dijon mustard, balsamic vinegar, rosemary, and garlic. In a separate small bowl, mix together the sea salt, pepper, Italian seasoning, and onion powder/granules.
When the roast is browned, remove it from the pot. Add the seasonings to the pot, followed by the balsamic mixture. Stir until the seasonings are combined into the liquid, and scrape up all the browned bits from the bottom. Then add the roast back to the pot being careful not to splash the liquid as you place the roast back tino the Instant Pot. Top with the pepperoncini and turn off the sauté function.
Place the lid on the Instant Pot and set the valve to sealing. Then select to pressure cook for 60 minutes. When the cooking time is done, use the quick release function. The Instant Pot will take around 20 minutes to release pressure.
When the Instant Pot is safe to open, carefully remove the roast along with the peppers. You may need a couple utensils to do this because the roast is fall apart tender. Then skim out some of the surface fat if desire before making the gravy.
To make the gravy, turn the Instant Pot back to sauté after the roast has been removed and bring the mixture to a simmer. Then whisk in some of the tapioca mixture, adding it little by little until your desired texture is reached.
Serve the gravy with the roast along with your choice of sides.
Be sure and carefully read the labels in each ingredient to make sure they’re Whole30. You’ll often find additives/sugar/dyes in balsamic vinegar, pepperoncini, Italian seasoning, and Dijon mustard.
- Prep Time: 20
- Cook Time: 1 hour 15 minutes
Keywords: Whole30, Paleo, Dairy free, Gluten free