Ingredients:
3-6 lbs of chuck roast
1 jar of whole pepperoncinis
1 stick of butter
1 yellow onion
2 cloves of garlic
1 ranch packet
1 au jus packet
2-3 cups of beef broth/stock
1 tbsp avocado oil
Cooking Instructions:
Start by dicing a yellow onion and crush your garlic cloves. Then trim any hard fat off of the chuck roast and slice into about 3 large pieces. Preheat pressure cooker with lid off on the saute setting. Once it is preheated it will beep and say hot. Add about a tbsp of avocado oil and stir the oil around to coat the pot. Sear each side of the chuck roast and remove (about 2-3 min per side). Sear in batches so you don't overcrowd your pot. With roast pieces removed add in your diced onion and saute for about 3-5 min stirring frequently, then drop in your crushed garlic for about 1 more min. Pour in beef broth and scrape the bottom of the pot to de-glaze. Pour entire jar of pepperoncinis with juice in and add back all the chuck roast. Top with ranch packet, au jus packet and whole stick of butter and stir in. Turn the pressure cooker off by pressing cancel. Put the lid on and make sure the vent is set to sealing. Turn the pressure cooker to Pressure Cook for 60 min on high. At the end of the hour let the pressure cooker natural release for 15-20 min then you can open the vent to release the remaining pressure. Remove roast and it should shred with gentle pressure. Add pepperoncinis on top and serve.
Cook Time: 60 mins