Chi-Town Italian Beef and Peppers


  • 1/4 cup olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large yellow onion
  • 3 lb boneless chuck roast
  • 4 cups beef broth
  • 1 cup chopped jarred giardiniera
  • In a large bowl, combine oil, Italian seasoning, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper. Add sliced bell peppers, onion, and quartered roast and toss. Refrigerate roast covered at least 30 minutes or up to overnight.
  • Press the Sauté button on the Instant Pot® and add in meat, veggies, and marinade. Sear meat 5 minutes, making sure to brown each side. Add beef broth. Lock lid.
  • Press the Manual or Pressure Cook button and adjust cook time to 60 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Strain all but 1/4 cup of liquid from pot. Set strained liquid aside.
  • Transfer meat to a cutting board. Let meat rest 5 minutes, then thinly slice and add back to pot with veggies and liquid to moisten meat.
  • Using a slotted spoon, transfer meat and veggies to eight bowls, gluten-free buns, or lettuce wraps. Garnish with giardiniera and serve.
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