Tasty Chicago-style Italian Beef made super easy with the help of the Instant Pot. Full of spice and flavor. Sure to be a total crowd pleaser!
Course Main Course
Keyword Crowd Pleaser, Game Day Food, Italian Beef, Super Bowl Food
Prep Time 15minutes
Cook Time 55minutes
Total Time 1hour10minutes
2.5-3.5lbbeef chuck roastabout 2 inches thick*
1bell pepperroughly chopped
1jarsliced Pepperoncini pepperswith brine
Ciabatta or Hoagie Rolls
Heat the Instant Pot on saute mode. Liberally season the roast with kosher salt, pepper, and Italian seasoning. When 'hot', drizzle olive oil in pot and brown the roast both sides.
Place the onion, bell pepper, and garlic cloves on top of the roast. Dump in the entire jar of pepperoncini peppers. Add the Worcestershire sauce.
Place the lid on the Instant Pot and turn valve to sealing. Cook on Manual for 45-55 min, NPR.
Release the steam valve. Remove the roast and shred. Return the meat to the juices in the pot.
Serve on buttered and toasted rolls. Optional: Place a slice of provolone cheese on top and melt under the broiler.
Oven method: Heat oven to 325°. Sprinkle the onion, bell pepper, and garlic around the roast in the dutch oven. Then pour in the Pepperoncini peppers with the juice and the Worcestershire sauce. Cover with the lid and roast for 4 hrs, or until the roast is tender and easily falls apart.
Slow cooker: Place the onion, bell pepper and garlic in the bottom of 6 quart slow cooker. Place the browned roast on top. Pour in the Pepperoncini peppers with the juice and the Worcestershire sauce. Cover with the lid. Cook on low for 6-7 hrs or high for around 4 -5 hrs, or until the roast is tender and easily falls apart.
*If your beef chuck roast is really thick, you may want to cut it into smaller chunks to ensure proper cooking in the instant pot.