Turn the Instant Pot to the sauté function, and when it’s hot, add the avocado oil. Carefully lower the roast into the pot and sear on both sides, 4-5 minutes per side.

While the roast is browning mix together the chicken/beef broth, Dijon mustard, balsamic vinegar, rosemary, and garlic. In a separate small bowl, mix together the sea salt, pepper, Italian seasoning, and onion powder/granules.

When the roast is browned, remove it from the pot. Add the seasonings to the pot, followed by the balsamic mixture. Stir until the seasonings are combined into the liquid, and scrape up all the browned bits from the bottom. Then add the roast back to the pot being careful not to splash the liquid as you place the roast back tino the Instant Pot. Top with the pepperoncini and turn off the sauté function. 

Place the lid on the Instant Pot and set the valve to sealing. Then select to pressure cook for 60 minutes. When the cooking time is done, use the quick release function. The Instant Pot will take around 20 minutes to release pressure.

When the Instant Pot is safe to open, carefully remove the roast along with the peppers. You may need a couple utensils to do this because the roast is fall apart tender. Then skim out some of the surface fat if desire before making the gravy.

To make the gravy, turn the Instant Pot back to sauté after the roast has been removed and bring the mixture to a simmer. Then whisk in some of the tapioca mixture, adding it little by little until your desired texture is reached.

Serve the gravy with the roast along with your choice of sides.