Ingredients:
- 3-4 lbs beef chuck roast or sirloin tip roast
- 1 cup beef broth
- 1 tablespoon olive oil
- 1 packet of Italian dressing seasoning mix
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 jar (12-16 oz) of giardiniera (hot or mild, depending on your preference)
- 1 cup pepperoncini peppers (with juice)
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Crusty Italian rolls for serving
Instructions:
- Sear the Beef:
- Set the Instant Pot to the “Sauté” function and add olive oil.
- Season the beef roast generously with salt and pepper.
- Once the oil is hot, sear the roast on all sides until browned (about 3-4 minutes per side).
- Remove the beef and set it aside.
- Deglaze the Pot:
- Add a little beef broth to the pot and scrape up any browned bits from the bottom. This will add extra flavor and prevent burning.
- Pressure Cook:
- Return the beef to the Instant Pot.
- Add the remaining beef broth, Italian dressing seasoning, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), Worcestershire sauce, pepperoncini (with some of their juice), and giardiniera.
- Close the lid and set the valve to the “Sealing” position.
- Set the Instant Pot to “Pressure Cook” (or “Manual”) on high pressure for 60 minutes.
- Natural Release:
- Once the cooking time is done, allow the pressure to release naturally for 15-20 minutes, then carefully do a quick release for any remaining pressure.
- Shred the Beef:
- Open the lid and use two forks to shred the beef directly in the pot. Let the shredded beef soak in the juices for a few minutes to absorb all the flavors.
- Serving:
- Spoon the shredded beef and some of the cooking juices onto crusty Italian rolls. You can top the sandwiches with extra giardiniera or roasted sweet peppers for added flavor.
- Optionally, you can dip the sandwich in the au jus from the Instant Pot for a “wet” version.
