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Place the chuck roast in the instant pot.
Sprinkle with seasonings and butter.
Pour the beef broth, pepperoncinis, and pepperoncini juice along the side into the bottom of the instant pot.
Cook on high pressure for 60 minutes.
Natural release pressure, shred, return to pot and serve as desired. *Drain for sandwiches and set aside to keep warm.
Preheat oven to 375 F.
Slice Hawaiian rolls in half with a bread knife to separate the tops and bottoms.
Place bottom layer of rolls into a 13x9 baking dish, they should just fit.
Layer cheese slices over the bottom layer of rolls.
Pile pot roast on top of the cheese layer.
Sprinkle pepper slices over the beef.
Place top layer of rolls on top.
Melt butter and mix in the garlic salt. Use a pastry brush to coat the tops of the rolls with the garlic salt butter. You may not use all of the butter.
Cover pan with foil and bake 15 minutes in preheated oven. Remove foil and bake another 5 minutes.
Use two large spatulas or fish turners to remove the rolls in two sections from the pan. Place on a cutting board and use a Chef's knife to cut into individual sliders.
Serve warm!