Quote:
Originally Posted by slewfoot
Same recipe but I read on one of them ----I put a slice on the top of the roast but not quite side to side and then down. Like making a pocket and put the au jus and pepperoncini down in it. I also poured a tad bit of the juice inside .
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I throw the whole jar in it; juice and all. 12 ounce jar of whole pepperoncinis. 4-5 lb chick roast cut into 3-4 pieces. Add one packet of ranch dressing mix, one packet of onion soup mix, one packet of au jus mix. Four ounces of butter. 60 minutes on high pressure.
(To keep it keto friendly, I make my own onion soup mix, I use flavor gods ranch mix and Watkins au jus mix.)
I like that the leftovers freeze really well. Makes for an easy dinner on nights I don’t feel like cooking.