For the Italian Beef:

• 3 pounds beef chuck roast, trimmed and cut into chunks
• 3 cloves garlic, minced
• half an onion, diced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups beef broth
• 1 cup Mezzetta Golden Green Deli Sliced Pepperoncini
• 1/4 cup brine from the Mezzetta Golden Green Deli Sliced Pepperoncini

For the Sandwiches:

• 6  (6-inch) crusty hoagie or sandwich rolls
• Mezzetta Golden Greek Deli Sliced Pepperoncini
• Sliced provolone

1. Combine all ingredients in the Instant Pot/Pressure Cooker. Cook on high pressure for about 1 to 1.5 hours. Natural pressure release for 10-20 minutes. Shred the beef (it should fall apart very easily when pulled with a fork). Save the broth / juices in the Instant Pot.
2. Layer each side of your bun with a slice of Provolone and place under the broiler until melty. Top with the beef and Pepperoncini. Serve the hot sandwiches with a little dipping bowl of the broth for dunking.

‍

Prep Time: 10 Minutes

Cook Time: 60-90 Minutes

Serves: 4-6