Instant Pot, Pot Roast Beef Stew

This Instant pot, pot roast beef stew recipe is actually inspired by good guy Justin Warner’s pot roast recipe (again, RIP Chefshock). Don’t fuss over this one too much; beef stew and pot roast are supposed to be comforting after all. I recognize the unconventional ingredients like ranch mix and pepperoncini. You’ll just have to trust me (as I eat my 3rd bowl in 24 hours…) on this instant pot pot roast beef stew!

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5 from 1 vote

Instant Pot Pot Roast Stew

Like the best Beef Stew ever
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings 6 bowls
Author Jim


  • 2.5-3 lbs chuck roast
  • 1 envelope au jus mix*
  • 1 envelope ranch powder*
  • 4 pepperoncini (plus 1/4 cup brine)
  • 1 large onion
  • 4 cups unsalted beef stock**
  • 1 bay leaf
  • 4 tablespoons corn starch
  • 1 lb mixed vegetables
  • Cooked rice or pasta (as shown)


  • Cut beef into 8-10 chunks. Sear off in hot pan. Add to 6 qt instant pot, "Slow cook, more" or slow cooker on high.
  • Slice onion thinly. Add to slow cooker along with au jus mix, ranch mix, pepperoncini, brine, beef stock, bay leaf, and heavy grinds of pepper.
  • Cook on high for 4 hours. 15 minutes before serving, add in corn starch (mixed with enough water to loosen) and mixed vegetables.
  • Serve with mashed potatoes, rice, riced cauliflower, or pasta (as shown).


No video available for this recipe.


*I know, prepackaged mixes! Look, I had doubts too, but it totally works. If you don’t want to use either, sub in beef base for the au jus and 2 tablespoons garlic powder/dill/thyme for the ranch.
** Unsalted really important here. The flavor packets are pure salt, and the soup wouldn’t work with even low sodium stock.


Serving: 6People | Calories: 498kcal

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