Place the roast in the bottom of the Instant Pot. If it won't fit cut it into two pieces.

Slice half a jar of pepperoncinis and put them on top of the roast. Pour three tablespoons of the pepperoncini juice into the pot.

Pour the beef broth around the roast.

Sprinkle the roast and around the roast with the ranch seasoning and the au jus mix.

Cut the butter into several pieces and place around the roast.

Shut the lid of the Instant Pot and cook on high pressure for 1 hour.

Allow the steam to release naturally for 20 minutes then manually release remaining steam.

Shred the beef using two forks or thinly slice and place back into the pot and mix with the juices.

Serve over potatoes or on sub rolls.