Ingredients:

  • 1 tbsp vegetable oil
  • 3.5 lb beef chuck roast
  • 1 stick unsalted butter
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 7 whole pepperoncinis
  • 1/4 cup pepperoncini juice
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs baby potatoes, halved

Instructions:

  1. Set the electric pressure cooker to Sauté mode. Add a splash of oil and brown the chuck roast for 4-5 minutes per side until a deep brown crust forms. Remove the meat and set aside.
  2. Place the seared roast back into the pot. Pour the pepperoncini juice around the base of the meat.
  3. Place the sliced butter pats on top of the roast, followed by the ranch dressing mix and au jus mix. Top with whole pepperoncinis.
  4. If using, tuck the carrots and baby potatoes around the sides of the meat.
  5. Lock the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 60 minutes.
  6. Allow the pressure to release naturally for 15 minutes before venting the remaining steam.
  7. Remove the roast to a platter and shred with two forks. Stir the remaining pot liquids to combine and pour the gravy over the shredded beef.