Servings: 4 to 6

3-6 lbs Chuck Roast, cut into 1 lb chunks of even thickness 3 to 6 lbs Chuck Roast, cut into 1 lb chunks of even thickness
1/2 Jar Pepperoncinis whole or chopped ½ Jar Pepperoncinis whole or chopped
1/2 cup Pepperoncini Juice from the jar ½ cup Pepperoncini Juice from the jar
3/4 cup Beef Broth (or water) ¾ cup Beef Broth (or water)
1 Packet of dry Ranch Dressing 1 Packet of dry Ranch Dressing
1 Packet of Au Jus (or brown gravy mix) 1 Packet of Au Jus (or brown gravy mix)
1/2 Stick of Butter, unsalted ½ Stick of Butter, unsalted

Add the roast to the pot, then the rest of the ingredients in order.
Close lid and set knob to Sealing position.
Set to Pressure Cook/Manual on High Pressure for 80 minutes. (If you have a roast that is over 4 lbs, and can't cut it, then increase the cook time to 90 minutes)
When cooking cycle ends, let it sit 15 minute natural pressure release.
After the 15 minutes turn off IP, and manually release the remaining pressure and enjoy!
Gravy
Remove the pot roast to a plate and cover.
Turn the Sauté function back on.
Mix 3TB butter and ¼ tsp xanthan gum together until well combined.
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.