Ingredients
- 4 Tbsp olive oil divided (see Note)
- 2.5 lb beef chuck roast
- One 12 oz jar pepperoncini
- 2 Tbsp minced garlic
- 15-16 oz beef broth about two cups
Instructions
- Cut the roast in half. Add 2 Tbsp olive oil to the Instant Pot and heat using the saute-normal function, then add half the roast and brown on both sides for about three minutes per side.
- Remove the first half of the browned roast from the pot, add 2 Tbsp olive oil, then brown the second half of the roast for three minutes per side. (Use long tongs to safely and easily flip the roast, since you’ll get some spattering here.)
- Turn off the pot. Return the first half of your roast to the pot, then add the beef broth, pepperoncini, minced garlic, and about half the liquid from the jar of peppers.
- Close and secure the Instant Pot lid and make sure the pressure release valve is set to sealing. Press the meat/stew button, and set the time to 80 minutes.
- When the Instant Pot beeps, let it sit so the pressure releases naturally for about ten minutes, then turn the pressure release valve to venting to quick release the steam. (Make sure to do this away from cabinets, so that the steam doesn’t damage them.)
- After the pressure is released and the lid unlocks, use a slotted spoon to remove the pepperoncini from the pot and set them aside to serve with the finished beef. Remove the beef from pot and shred, discarding any large chunks of fat.
- Serving suggestion: Enjoy your shredded Italian beef on deli rolls, topped with either provolone or mozzarella. Use a little of the juice from the pot on the shredded beef, if you like your Italian beef “wet.”
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