Slow cooking excels with this recipe. The beef slowly braises until it practically falls to shreds. Complete your sandwich with mozzarella or provolone cheese. Although it's great on sandwiches, the meat is also delicious over a baked potato topped with sour cream.
3 banana peppers
2 1/4 pounds chuck roast, trimmed and halved
1/2 cup white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
How to Make It
Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally.
Remove lid from a 6-quart Instant Pot. Press [Sauté]; use [Adjust] to select “More” mode. When the word “Hot” appears, coat inner pot with cooking spray. Add beef; cook 5 minutes, turning to 1⁄4 teaspoon grated whole nutmeg
Add peppers to pot; stir in, vinegar and next 3 ingredients. Stir in 1⁄4 teaspoon of the salt, black pepper, and chopped pepperoncini. Return beef to pot.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 8 hours cook time.
When time is up, remove beef from cooker; shred with 2 forks. Stir beef and remaining 1⁄4 teaspoon salt into cooking liquid. Divide beef mixture evenly among hamburger buns, using a slotted spoon. Serve any extra sauce for dipping.
Also appeared in:
Oxmoor House, March, 2017,InstantPot Weekday Meals