Italian Beef Sandwiches

Ingredients

• 3-5 lb. chuck roast

• 1 onion, sliced

• 1 bell pepper, sliced (any color)

• 10 jarred pepperoncini peppers, sliced, plus about 1/2 the juice from the jar.

• 1 pkg onion soup mix

• Onion powder

• Garlic powder

• 1-2 bay leaves

• 3 Tbsp dried herbs such as oregano, rosemary, Italian seasoning, parsely, basil, etc. OR 1 package Italian dressing mix

• 2 cups of water or broth

• Sliced provolone cheese for serving

Directions

1. Add sliced onions and pepper to the bottom of a crock pot (or InstaPot)

2. Lay the meat on top of the onions and peppers (You may sear beforehand, if desired.)

3. Sprinkle herbs, soup mix, and pepperoncinis on top.  

4. Add pepperoncini juice and the water/broth around the roast. 

5. For crock pot:  8-10 hours on low or 4-5 hours on high

6. For instant pot:  60 - 80 mins. on high pressure, then 15-20 minutes of natural pressure release.

7. When meat is falling apart, shred with two forks.  You may keep the meat in the juice, or serve the meat and juice separately.
   
   

For Serving

• Serve on rolls of your choice, or even noodles or rice.

• Melt cheese on top, if desired.

• Serve with more pepperoncini peppers, jarred Giardiniera salad, pickled jalapenos, and/or olive brusccetta, etc.

• Use the cooking juices for au jus if desired.