Instant Pot Instructions:

1. Pour the broth and pepperoncini juice into the Instant Pot. 
2. Cut off the fat cap of the rump roast and discard. Cut the rump roast into 4 pieces, across the grain. Place them in the Instant Pot.
3. Sprinkle the ranch dressing mix and gravy mix on top of the roast. Place butter and pepperoncinis into the Instant Pot.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. When time is up let the pot sit for 15 minutes and then move valve to venting. Remove lid.
5. While the roast is cooking remove the noodles from the bag. Place on a paper towel on the counter separating them as they thaw. 
6. Move the pieces of roast to a cutting board.  
7. Add the thawed noodles into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 7 minutes. When time is up move the valve venting. If foam comes out move valve back to sealing and try again in 20 seconds. Remove the lid. 
8. While noodles are cooking shred up the beef.
9. Add the beef back into the Instant Pot and stir well with the noodles.
10. Serve and enjoy!

Slow Cooker Instructions:

1. Cut off the fat cap of the rump roast and discard. Cut the rump roast into 4 pieces, across the grain. Place them in the slow cooker.
2. Add in pepperoncini juice, broth, gravy mix, ranch mix, butter and pepperoncinis. 
3. Cover and cook on low for 6-8 hours, or until beef is tender and shreddable. Thaw the noodles for 30 minutes before adding them in. 
4. Shred the roast. Add in the thawed noodles. Cover and cook on high for another 1-2 hours or until noodles are tender. 
5. Serve and enjoy!