Ingredients

• 3-6 lbs Chuck Roast, cut into 1 pound pieces of even thickness
• 3 Tablespoons Vegetable Oil
• 1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
• 9 Pepperoncinis, whole or chopped
• ½ cup Pepperoncini Juice from the jar
• 1 ½ cups Low Sodium Beef Broth, (or water)
• 1 (1 oz) packet Dry Ranch Dressing Mix
• 1 (1 oz) packet Au Jus (or packet of brown gravy mix)
• 4 Tablespoons Butter, unsalted

For Gravy

• 3 Tablespoons Flour
• 3 Tablespoons Softened Butter, unsalted

Steps

1. I ain’t gonna tell ya how to make mashed potatoes. I make them from a box lol.
2. Turn the pot on Sauté mode (normal heat) and add the oil.
3. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).
4. Turn meat over and cook for another 5 full minutes.
5. Remove the meat to a dish.
6. Add the onion and a bit of the beef broth to the pot and stir to deglaze.
7. Stir in pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter.
8. Turn off sauté mode.
9. Add the meat back into the pot.
10. Pressure cook with high pressure for 60 minutes.
11. When the cooking cycle ends, let the pressure naturally release for 15 min.
12. After 15 minutes, turn off the pot and manually release the remaining pressure.
13. When the pin in the lid drops back down, open the lid.
14. Remove the pot roast to a plate and cover.

Make the Gravy

1. Turn the Sauté function back on.
2. Mix the flour and softened butter together until well combined.
3. When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.
4. Enjoy with mashed potatoes.