2 1/2 – 4 lb beef chuck roast
1 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
2 cups beef or chicken broth
1 onion, sliced
3 cloves garlic, minced
1 1/2 tsp oregano
1 1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp red pepper flakes
For the sautéed peppers: (optional)
2 tsp olive oil
2 medium green or red bell peppers, sliced
salt and pepper to taste
For the sandwiches:
6 - 6” crusty rolls
Sliced Provolone, Mozzarella or cheddar
Giardiniera or pepperoncini peppers (optional)
Cut the roast into 3-inch cubes and season generously with the onion powder, garlic powder, salt and pepper.
Press Saute and when the pot says Hot, add the oil. Brown the beef well on all sides. Transfer to a plate and hit Cancel. Add the beef broth and deglaze the pot: scrape all the browned bits off the bottom of the pot into the liquid.
Add the onions and garlic to the broth and put the beef on top. No trivet required. Sprinkle the beef with the oregano, basil, rosemary, thyme and red pepper flakes.
Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust time using the + and - buttons to get to 45 minutes. When it beeps that it's done, leave it for a full natural release – 15-25 minutes.
If you're making the sauteed peppers, do that while the beef is cooking. Heat the oil over medium-high heat and add the peppers. Saute until tender-crisp and season with salt and pepper. Set aside until ready to build your sandwiches.
When the pin drops on the Instant Pot, open it and shred the beef with two forks right in the pot.
I'm sure I don't have to explain how to make these sandwiches, right? I do? Okay. Toast crusty rolls and pile them high with the juicy meat, add some sauteed peppers and cover with sliced cheese. Broil to melt the cheese and serve with some Giardiniera or pepperoncini peppers, if you like.
Ladle some of the cooking broth into individual bowls for dunking - an “Italian Dip,” if you will. Delicio.