Mississippi Roast

Original recipe found here

• 3-6 lbs Chuck Roast, cut into 1 pound chunks of even thickness
• 1 Tbsp vegetable oil
• 9 pepperoncinis, whole or chopped
• 2 TBSP pepperoncini juice from the jar
• 3/4 cup Low Sodium Beef Broth
• 1 (1 oz) packet Dry Ranch Dressing Mix
• 1 (1 oz) packet Au Jus
• 1/2 stick of butter

For Gravy

• 3 Tbsp Flour
• 3 Tbsp Softened Butter, unsalted

Brown the meat (this stage is optional):

1. Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
2. 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).
3. Turn meat over and cook for another 5 full minutes.
4. Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
5. Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
6. Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
7. Turn off the sauté mode.
8. Add the meat back into the pot.
9. Close the pressure cooker lid, and set for 60 minutes on HIGH pressure.
10. When timer goes off, let the pressure release naturally for 15 minutes (this just means you just let it sit in the pressure cooker without doing a single thing to it yet). After the 15 minutes, release the rest of the pressure manually. 

11. Open the lid and remove the roast onto a plate and cover.

12. Turn the Sauté function back on.

13. Mix the flour and butter together until well combined.

14. When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot.

Serve with gravy on the side OR put the roast back into the gravy and shred it.