In a medium bowl, add beef broth, soy sauce, liquid from peperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and ground black pepper. Stir to combine.
In Instant Pot, add a trivet and place roast on top. Pour mixture over it, then add peperoncinis and butter around.
Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes. After let the pressure come down on its own, called Natural Release.
Remove the roast onto a large plate and shred with 2 forks. Set aside.
Press Saute. In a small bowl, whisk cornstarch with cold water and pour into the pot. Stir and let sauce simmer until it has thickened, about 2 minutes. Press Cancel. Return shredded beef to Instant Pot and stir to combine.
Garnish with parsley and serve hot with mashed potatoes, pasta, risotto or your side dish of choice.
Notes
Store: Refrigerate leftovers in an airtight container for up to 5 days.
Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.