As you can see the recipe is simple. Now, let’s look at the cooking method and what it does. I am using an Instant Pot on the slow cooker setting. For this roast, you want to use a slow cooker, crockpot, or a programmable cooking pot in a slow cook setting. I set the Instant Pot to slow cooker, set it on hi, and set it for six hours. This should be enough time for the roast to cook completely, and the additional ingredients to combine and create the sauce that flavors this roast. While it is cooking you can walk away and do other things, which is the beauty of using this type of cooking. Also, you will be able to, if needed, thicken the sauce, if necessary, once the meat is removed from the sauce, by either reducing it, or making and adding roux or a slurry to the cooking liquid.
During the cooking process, what is happening besides the roast cooking is the ranch mix and au jus combined with the butter and the cooking juices are going to combine all those flavors and keep the roast moist, as well as making a nice sauce with the flavors of all the ingredients as well as the peppers.
Using a slow cooker is a way to keep a roast moist. Slow cookers do not release steam or vapor as they cook which keeps all the moisture in the pot. If you have ever experienced a dry roast you know how unappetizing it is; this cooking method keeps the roast moist and tender as well as developing intense flavor because the roast is cooking in a highly seasoned cooking liquid, which in essence is the process of doing a braised dish.
Once the meat is done cooking and at temperature, you will then take out and shred the meat, thicken the sauce if necessary, and be ready to serve it with your favorite sides. Today, I am going to serve it with au gratin potatoes and Mexican style street corn. These go very well with pork roast. You can also do this recipe with a beef chuck roast with the exact same ingredients and get an amazing roast as well. Recipes for the au gratin potatoes and corn to follow.