Chicago-Style Italian Beef Sandwiches


  • 2 1/2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic
  • Salt and pepper
  • 1 1/2 cups beef broth
  • 1 yellow onion
  • 1/2 cup pickled pepperoncini peppers
  • 3 cloves garlic
  • 1 tablespoon tomato paste
  • 2 teaspoons dried Italian seasoning
  • 6 crusty sub sandwich rolls
  • 1 cup chopped 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. 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 in recipe description). Mound the beef on the rolls, spoon some of the reduced cooking liquid over the top, and top with the giardiniera.
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