A fork-tender roast, made with quality ingredients (no packets!) and ready in less than two hours from start to finish made in the Instant Pot. The perfect keto dinner especially served over mashed cauliflower!
Remove your chuck roast from the packaging and dry with a paper towel. Carefully season the roast with a light dusting of salt and black pepper. It's important not to over salt the meat at this step. After you've seasoned one side of the meat, flip and season the other side.
Press the Sauté button in the lower left hand corner of your Instant Pot. Wait until the indicator light shows "Hot". Add the avocado oil to the hot pot; making sure the entire surface is coated.
Carefully place the roast steak in the Instant Pot. Brown for 8 mins. on each side. Do not disturb until ready to flip (I promise you it isn't burning, just trust the process!).
After the roast has browned on each side, remove and set aside.
Pour in the beef broth. With a wooden spoon, deglaze bottom of the pot completely. Add spices and mix well.
Add roast back to the Instant Pot. It will not be submerged completely in the liquid, only partially. Top with pepperoncini peppers and butter. Secure lid lid and make sure steam release handle is moved to "sealing" position.
Cook on High Pressure for 45 minutes for a 2 lb roast (50 minutes for a 3 lb roast & 55 minutes for a 4 lb roast) + Full Natural Release (which will take anywhere from 25-30 minutes).
Open the lid carefully (once the pressure has released naturally and the float valve has dropped). Transfer the roast to a cutting board. Shred beef & discard fatty pieces.
Drain liquid from the pot through a strainer to separate fat from the broth.
Serve shredded beef with the broth (gravy). Enjoy!