Ingredients:

• 1 (3.5-4 lb) chuck roast

• Freshly ground black pepper

• 1 small onion chopped diced

• 3 cloves garlic minced

• 2 tbsp olive oil

• 1 cup Beef Broth

• 1 (1.0 oz) packet dry Ranch dressing mix

• 1 (1.0 oz) low sodium au jus gravy mix (i.e. McCormick)

• 8-10 small whole pepperoncini salad peppers plus ½ cup juice

• 3 tbsp unsalted butter

• Chopped fresh Italian parsley

Preparation:

1. Season roast on all sides with black pepper.

2. Select sauté setting on an Instant Pot on "high" temperature setting; allow to pre-heat. Add oil to cooker.

3. Sear roast for 1-2 minutes on all sides. Remove from cooker to a platter.

4. Add onion and garlic to pot. Stir often scraping any brown bits from bottom of cooker cooking for around 2 minutes. Add beef Broth and complete deglazing process.  Press "cancel."

5. Add roast back to pressure cooker. Pour reserved pepper juice over roast. Sprinkle with ranch dressing, au jus gravy mix and top with peppers and pats of butter.

6. Cover cooker with lid and lock in place. Turn steam release handle to "sealing."

7. Select Manual pressure cooking setting and choose "high." Cook on high for 55 minutes. (It takes around 10 minutes for the cooker to come up to pressure)

8. Let pressure release naturally. (Around 10-12 minutes) This is the equivalent of letting the roast time to rest before cooking. No additional stand time needed.

9. Remove to a platter, and pour juices, onion and peppers over roast.

10. Serve over mashed potatoes, rice or egg noodles garnished with fresh chives, if desired.