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BreakfastLunchDinnerHolidaysDessert

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IngredientsOne per line — e.g. “2 cups flour, sifted”

2 tablespoons vegetable oil 1 3 to 5 pound beef roast chuck round, or brisket 1/2 cup beef broth 8 whole pepperoncinis 1/4 cup pepperoncini juices 2 tablespoons ranch dressing seasoning 1 tablespoon onion powder 1/2 cup salted butter Cornstarch 1 package kielbasa 3 red potatoes 1/4 onion thinly sliced 2 cups carrots 1 medium zucchini sliced A few tbsp olive oil 1 tbsp garlic 1/2 tea garlic powder 1/2 tea onion powder 1 tea paprika 1 tea Italian seasoning 1 tea salt 1/2 tea pepper

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Sear the roast with olive oil. Add salt and pepper to meat. Once seared, add in liquids, pepperoncini, seasonings, and butter. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out. Remove roast. Take a small portion of liquid out of the pot and mix with cornstarch. Bring the liquid to a boil in the instant pot and whisk in cornstarch slurry to create a gravy. Kielbasa & Veggies 5 servings Mix seasonings, divide in half. Mix carrots & potatoes in a bowl, add half the seasoning, and drizzle olive oil Bake those for 20 mins @ 400° , then push to one side of the tray Then mix carrots & onion & zucchini with the rest of the seasoning and put on the other side of the tray and sprinkle kalbalsa all over. Bake for 10-15 more mins

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