Taken from here, and altered somewhat.

Ingredients

• 3-6 lbs Chuck Roast, cut into 1 lb chunks of even thickness
• 3 Tbsp Vegetable Oil
• 1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
• 9 Pepperoncinis, whole or chopped
• 1/2 cup Pepperoncini Juice from the jar
• 3/4 cup Beef Broth, low sodium (or just water)
• 1 Packet of dry Ranch Dressing
• 1 Packet of Au Jus (or packet of brown gravy mix)
• 1/2 Stick of Butter, unsalted

Instructions

(NOTE: This is the "dump and go" method. It's not the best, as you should cook the onions longer than the other items)

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. Dump in everything else.
   • If car-camping or cooking in a hotel room, you can put everything but the meat into one zip-lock (pre-chopping the onion).
5. Turn off the sauté mode.
6. Close lid and set knob to Sealing position.
7. Set to Pressure Cook/Manual for 60 minutes.
8. When cooking cycle ends, let it sit and count up to 15 min (15 minute natural pressure release, or NPR).
9. After the 15 minute NPR, turn off IP, and manually release the remaining pressure until the pin drops, and open the lid to a delicious pot roast!