Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the roast and brown on one side for 4 minutes. Flip over and brown on the other side for 4 more minutes. Move the roast out of the pot.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Pour in the contents of the jar of cherry pepper rings (juice included). Turn off Instant Pot.
3. Add the roast into the pot. Sprinkle it with spaghetti and au jus mix. Place the butter on top of the roast. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes for a 2 pound roast or 75 minutes for a 3 pound roast. When time is up let pot sit for 15-20 minutes before you release the remaining pressure and remove the lid. 
5. Serve the roast with spoonfuls of the juices on top.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the roast and brown on one side for 4 minutes. Flip over and brown on the other side for 4 more minutes. Move the roast and place it in the slow cooker.
2. Pour in the broth and the contents of the jar of cherry peppers (juice included). 
3. Add in the roast. Sprinkle it with spaghetti and au jus mix. Place the butter on top of the roast. 
4. Cover and cook on low for 8-12 hours. 
5. Serve the roast with spoonfuls of the juices on top.