Instant Pot Mississippi Roast

Instant Pot Mississippi Roast 3-4 lb Chuck roast with marbling 1 Tbs olive oil ½ cup beef broth ½ cup liquid from a jar of pepperoncini 1 envelope Hidden Valley Ranch mix 1 Envelope Brown Gravy Mix 4 Tbs Butter 8 Pepperoncini Instant Pot Instructions Turn your instant pot on to Saute, add olive oil into the bottom of the pot. Sear all the edges of your chuck roast by letting saute for 2-3 minutes per side. Remove roast from pan, turn off saute, add beef broth, and use a wooden spoon to scrape the bottom of the pot to deglaze it. Add roast back in, cover with pepperoncini juice, ranch mix, and gravy mix, add butter and pepperoncini. Lock lid in place, and set valve to sealing. Hit meat/stew button, or manually set pressure to high and cook for 75-80 minutes, depending on size of roast. Let pressure release naturally for 15 minutes, then finish with a quick release. Shred meat with forks and put it back in juices if desired Serve over mashed potatoes! Slow cooker Instructions In a large skillet, over high heat, add olive oil, and sear the beef on all sides. Add to a slow cooker, with all of the other ingredients, and let cook for 8-10 hours until roast is fall apart tender, and easily shredded with forks. Shred, and serve!