Description
Tender, shredded beef simmered in tangy juices, perfect for hearty sandwiches.
Ingredients
Scale
- 3 lb chuck roast
- 1 tsp kosher salt per pound
- 1 tsp black pepper
- 1 tbsp dried Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–2 tbsp oil
- 1 medium onion, sliced
- 4 garlic cloves, crushed
- 1 cup beef broth
- 8–10 sliced pepperoncini
- 1/2 cup pepperoncini juice
- 1 additional cup beef broth
- Toasted Italian rolls
Instructions
- Trim excess fat from the chuck roast and pat it dry.
- Season the roast with salt, pepper, Italian seasoning, garlic powder, and onion powder.
- Use the Instant Pot Sauté function with oil to brown the roast for 3–4 minutes on each side.
- Remove the roast and sauté the sliced onion and crushed garlic until translucent.
- Deglaze with beef broth, scraping the browned bits.
- Add sliced pepperoncini and their juice along with an additional cup of beef broth; place the roast back in the pot.
- Pressure cook on HIGH for 75 minutes, then allow a natural release for 15 minutes.
- Shred the beef with two forks and skim fat from the jus if desired.
- Serve the beef on toasted rolls with spooned jus on top.
Notes
For best results, let the pressure release naturally. Trim fat but leave a thin cap for moisture.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg