Pat dry chuck roast and salt liberally on both sides. Let rest for at least 10 minutes, up to 24 hours.
Set pressure cooker to "sauté" over high. When ready (it will say HOT), add olive oil and heat until shimmering. Add chuck roast and sear both sides for 5 minutes each.
Add beef broth, pepperoncini, onion, carrots, all seasonings and pepperoncini peppers. Mix the best you can. Place butter on top. Seal lid and set to seal.
Pressure cook on high for 60 minutes. Manually release pressure, or allow to naturally release for more tender meat.
Serve immediately while hot. Will keep up to three days in a sealed container in the fridge. Enjoy!
Notes
If you adjust the recipe to half, you need to keep the 1 cup of beef broth in order to operate the pressure cooker safely.