Servings: 8 servings
Calories: 582kcal
Equipment
Ingredients
- 1 2½-3 lb chuck roast
- kosher salt enough to liberally season the outside of the roast
- fresh ground pepper enough to season the outside of the roast
- 4 cups beef broth or stock
- 8 oz pepperoncini peppers, plus ¼ cup juice plus extra for serving
- 2 tablespoon Italian seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon celery seed
- 2 teaspoon ground coriander
- 1 cup each carrot, celery, and onion, rough chopped
- 6-7 cloves garlic
Assembly and Serving
- 8 hoagie rolls, split and toasted
- 16 slices provolone cheese
- giardiniera and extra pepperoncinis, for topping
Instructions
- Liberally season the outside of the chuck roast with kosher salt and fresh ground pepper.
- Using the high sauté function on the Instant Pot, sear the roast on all sides. Once seared, remove roast and set aside.
- Add the beef broth to deglaze the bottom of the pot.
- Return the roast to the Instant Pot. Next, add the Italian seasoning, smoked paprika, celery seed, coriander, garlic, onion, carrot, celery, and pepperoncini peppers (plus juice).
- Cook the roast on high pressure for 1 hour. Allow the instant pot to depressurize naturally - about 30 minutes.
- Remove the roast and shred the meat. Set aside.
- Strain the cooking liquid and return to the Instant Pot. Reduce the liquid using the high sauté function for 10 minutes. Taste and add salt if needed.
- Pile the shredded roast meat high onto toasted hoagie rolls. Top with slices of provolone cheese, extra pepperoncinis, and giardiniera. Serve au just on the side for dipping.
- Grab a bib and enjoy!
Notes
Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 35g | Protein: 45g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 927mg | Potassium: 939mg | Fiber: 3g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 24mg | Calcium: 410mg | Iron: 6mg
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