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Southern Tangy Pulled Roast Beef

July 2, 2018 zenchef 1 min read No Comments

Southern Tangy Pulled Roast Beef

July 2, 2018 Zenchef 1 min read No Comments


2-3 Lb. Chuck Roast
1 Packet of Ranch Dressing Powder
1 Packet of Au Jus Mix Powder
2 to 4 oz of Butter (half a stick or 1 stick)
1 Jar of Pepperoncinis


  1. Place about 4 peppers into bottom of the cooking pot first. Then place chuck roast on top of them. This will lift roast up off bottom of pan and prevent burning and overheating.
  2. Open packets of seasonings and sprinkle them both over top of the roast, covering as much as possible. Place a few more pepperoncinis on top of roast, and around it. Then pour about 1/4 to 1/2 of the pepperoncini liquid into the pot. Add 1/2 cup of water, put whole piece of butter directly on top of roast.
  3. Program the pressure cooker to cook for 60-minutes.
  4. When the pressure cooker has finished the cooking cycle, follow the instructions in the “Removing Lid after Pressure Cooking” section of this manual.
  5. You can serve this roast any way you like.

Recipes courtesy of


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