Taken from here, and altered somewhat.
- 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
(NOTE: This is the "dump and go" method. It's not the best, as you should cook the onions longer than the other items)
- Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
- 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).
- Turn meat over and cook for another 5 full minutes.
- 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).
- Turn off the sauté mode.
- Close lid and set knob to Sealing position.
- Set to Pressure Cook/Manual for 60 minutes.
- When cooking cycle ends, let it sit and count up to 15 min (15 minute natural pressure release, or NPR).
- 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!