Recipe courtesy of Nancy
serves 8
3 pounds chuck roast
1.5 cups beef broth
1 cup pepperoncini peppers sliced or whole
1/3 cup pepperoncini pepper juice
4 Tbsp Italian Seasoning
2 teaspoons minced garlic
Pour the beef stock into the Instant Pot.
Add chuck roast, garlic, pepperoncini pepper juice, seasoning and peppers.
Secure the lid and make sure the vent knob is sealed. Set to cook for 75 minutes on HIGH pressure.
Once the cooking time has elapsed, allow the pressure to release for 15 minutes before doing a quick release.
Remove roast and shred.
Serve on rolls. I put banana peppers and a slice of provolone cheese on top then broiled them for a minute under the broiler.
