• 1.Turn pot on Sauté mode (normal). When the display reads "Hot" add the olive oil.

  2. When the oil heats up, place meat in one layer(cut in chunks if necessary) into the pot and brown meat for at least 5 minutes on each side.

  3. Remove the meat wrap in foil or put in a dish you can cover. Wrap it to keep it warm.

  4. Deglaze the pot, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck-on brown bits
• 5. Add the pepperoncini's and their juice, beef broth, au jus, and ranch packets, and butter.
• 6. Turn Off Saute Mode
• 7. Put the meat back into the pot
• 8.Close the lid and set the steam release knob to the Sealing position
• 9. Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60

  minutes High Pressure. It will take several minutes to build pressure..
• 10. When the cooking cycle ends, let the pot sit undisturbed and count up to 15 -20 min

  (Natural pressure Release.)
• After the 15 minutes NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position. When pin drops -Open Lid

Optional Gravy

• Remove the pot roast to a plate and cover.

  Turn the Sauté function back on.

  Mix the flour and butter together until well combined.in separate bowl

  When the liquid is starting to simmer, add the mixture to the pot, stirring constantly l until thickened. Then turn off the pot and add the roast back in.

  Enjoy with mashed potatoes or over rice.