Slow cooking is at its best with this recipe. The beef slowly braises until it practically falls to shreds. Although great on sandwiches, it's also delicious over a baked potato topped with sour cream. 

Recipe by Oxmoor House


Recipe Summary

8 hrs
8 hrs 15 mins
15 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • 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 brown on all sides. Remove beef from pot.

  • Add peppers to pot; stir in vinegar and next 3 ingredients (through crushed red pepper). 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.

Chef's Notes

Swap In A Snap! Use gluten-free hamburger buns to make this a gluten-free sandwich.