# What You'll Need:
→ Beef
01 - 1 (3 to 3.5 lb) chuck roast, trimmed
→ Seasonings & Base
02 - 1 packet (1 oz) ranch dressing mix, gluten-free if needed
03 - 1 packet (1 oz) au jus gravy mix
04 - 1 teaspoon garlic powder
05 - ½ teaspoon black pepper
06 - ½ teaspoon smoked paprika (optional)
→ Vegetables & Zippy Additions
07 - 8 to 10 whole pepperoncini peppers, plus 2 tablespoons juice
08 - 1 medium yellow onion, sliced
09 - 3 cloves garlic, smashed
→ Fat
10 - 4 tablespoons (½ stick) unsalted butter
→ Liquids
11 - ½ cup beef broth
# How To Make It:
01 - Pat the chuck roast dry and season both sides with black pepper and garlic powder.
02 - Set the Instant Pot to Sauté on high and melt 1 tablespoon of butter. Brown the roast for 2 to 3 minutes on each side, then remove and set aside.
03 - Add sliced onion and smashed garlic to the pot; cook for 1 to 2 minutes until softened.
04 - Pour in a splash of beef broth and scrape the bottom to release browned bits.
05 - Return the roast to the pot. Sprinkle ranch dressing mix, au jus gravy mix, and smoked paprika evenly on top. Arrange pepperoncini peppers and drizzle their juice over the roast. Dot with remaining butter pieces and pour remaining beef broth around, avoiding the top of the roast.
06 - Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 60 minutes.
07 - Allow a natural pressure release for 10 minutes, then perform a quick release to remove any remaining pressure.
08 - Use two forks to shred the beef directly in the pot, mixing it thoroughly to coat with the cooking juices. Serve immediately with mashed potatoes, rice, or crusty bread.
