Ingredients
Equipment
Method
- Start by trimming any unnecessary fat from the chuck roast. Then, season it generously with salt and black pepper.
- Heat the olive oil in your Instant Pot using the sauté function. Once hot, add the roast and sear each side for about 4-5 minutes until it's beautifully browned.
- Remove the seared beef and set it aside. In the leftover oil, toss in the sliced onions and sauté for about 3-4 minutes until they’re soft and slightly caramelized. Add the minced garlic and sauté for an additional minute.
- Pour in the beef broth, scraping the bottom of the pot to release any flavorful bits stuck to the bottom.
- Return the beef to the pot, and add the pepperoncini peppers along with their juice, Italian seasoning, and red pepper flakes if desired.
- Secure the lid of your Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 60 minutes. Once done, allow for a natural release of steam for about 15 minutes.
- Remove the beef, allowing it to rest for a few minutes before shredding it with two forks. Serve hot on hoagie rolls, topped with provolone cheese.
Notes
This dish is even better the next day, as the flavors continue to develop, making it a fantastic make-ahead option for holiday gatherings.
