As seen on Chef Alli’s Farm Fresh Kitchen and WIBW 13 News This Morning, January 17, 2014, sponsored by Kansas Farm Bureau. This recipe can be created in either the slow cooker OR the pressure cooker – use whichever you prefer. Either way this is a keeper recipe!
1 chuck roast, approx. 3 lbs.
16 oz jar sliced pepperoncini peppers, with juice
olive oil, for searing beef
1 generous batch caramelized onions (Learn how to caramelize onions in your oven!)
6 large Hoagie buns, split open and toasted
In a large skillet over medium high heat, brown roast on all sides in a bit of oil; place prepared roast into slow cooker; pour pepperoncini and juice over roast. Cover slow cooker and cook on low setting for 8-10 hours, or until beef is very fork-tender. Remove beef from liquid in slow cooker and shred; place shredded beef into a hot, preheated skillet with a bit of hot oil to crisp the outside of beef, stirring occasionally.Pressure Cooker Method
Preheat PC pot to high and add a bit of olive oil; when oil is hot, add roast and brown off on all sides. Pour Pepperoncini and juice over roast. Cover PC and lock lid into place. Choose high pressure and set timer for 75 minutes. When timer goes off, use natural release method. Roast should be very fork-tender; remove beef from liquid in PC pot and shred. Place shredded beef into a hot, preheated skillet with a bit of hot oil to crisp the outside of beef, stirring occasionally.