These Italian-American sandwiches are stacked high with sliced beef, pepperoncini-spiked jus, and giardiniera pickles, so you’ll need sturdy rolls to hold in all the goodness. Delis in Chicago use a spiral meat slicer to get wafer-thin slices of meat. At home, you can either slice the roast with a sharp carving knife into thin slices (best with bottom or rump roast) or shred the meat with two forks (if using chuck roast).
2-1/2 lb well-marbled beef chuck roast, bottom round roast or rump roast
1 Tbsp olive oil
1 tsp granulated garlic
Salt and pepper
1-1/2 cups beef broth
1 small yellow onion, halved lengthwise and sliced through the root end
1/2 cup pickled pepperoncini peppers, sliced
3 medium garlic cloes, thinly sliced
1 Tbsp tomato paste
2 tsp dried Italian seasoning
6 crusty hoagie or sub sandwich rolls, split lengthwise
1 cup chopped homemade or store-bought Giardiniera
- Select SAUTÉ and adjust to MORE/HIGH heat. Brush the roast with the oil and sprinkle with the granulated garlic and a generous amount of salt and pepper. When the pot is hot, add the beef and cook until well browned all over, 8 minutes. Press CANCEL.
- Add the broth, onion, pepperoncini, garlic, tomato paste, and Italian seasoning to the pot and stir to combine. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 1 hour 20 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, let the pressure come down naturally, about 20 minutes. (Hint: set a timers as my Instant Pot loses it’s timer if Keep Warm is off). Transfer the roast to a cutting board and tent with foil. Select SAUTÉ and adjust to MORE/HIGH heat. Simmer the cooking liquid, uncovered, until reduced slightly, 10 minutes. Spoon off the liquid fat floating on top of the liquid and discard.
- Thinly slice the roast with a sharp carving knife or slice the meat into thick slices and shred it with two forks (see Headnote). Mound the beef on the rolls, spoon some of the reduced cooking liquid over the top, and top with the giardiniera.
Instant Pot® Italian by Ivy Manning
The beef and its cooking liquid can be stored in an airtight container for up to 5 days. Reheat gently before serving.
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