Pressure Cooker

1. Cut the roast in half so it fits in your pressure cooker. I generally have the roast thawed out enough to hack it apart with my cleaver – but usually never out long enough to completely thaw
2. You can brown off the roast in a few Tbsp of oil if you like. I used to and didn’t notice a huge difference the one time I didn’t brown it, so I started skipping that step. Also hard to brown a frozen roast.
3. Add the mixes and pepperoncini on top of the roast
4. Pour 1 C of beef stock over the top – you may need a bit more to make it to the “minimum” line if your pressure cooker has one.  If you don’t have beef stock, you can use water – but using only 1/2 packet of ranch & gravy might make this a bit “flat” so you might want to add a bit of bouillon OR use full packets.
5. Put the lid on, push the vent to “seal” and set it for High Pressure for 1 hour
6. While roast cooks – make your sides – we like brown sugar glazed carrots and mashed potatoes.
7. After pressure cooker is done, let it sit for 15 minutes natural release, then vent the rest of the way manually
8. Remove roast and turn pressure cooker to “saute” setting and let juices/gravy come to a boil
9. Use a gravy separator to clear your broth a bit if it seems super greasy – it probably will because roast has fat – even if we eliminated the original stick of butter in a MS pot roast.
10. Mix the cornstarch with the 1/4 C water and whisk into the boiling juices/gravy from the roast. You may need a bit more cornstarch if you had to add more water. Whisk until it boils again and thickens.