Juicy, tender shredded Pepperoncini Beef topped with pickled veggies and smothered in Chipotle Mayo. Â Serve it up with a cup of ice water and a big stack of napkins and enjoy!
Add entire contents of pepperoncini jar, beef broth, oregano, parsley, garlic powder, onion powder, basil, lemon pepper, thyme, pepper, and salt to the pressure cooker pot. Â Stir ingredients and add roast pieces. Â Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 90 minutes.
When cooking is complete, use a natural release. Â
Place meat on a plate. Â Use two forks to shred it, then quickly return it to the pot. Â
Preheat broiler. Â Split buns in half and place under broiler to brown, about 1 minute. Â Top buns with chipotle mayo, meat, chopped giardiniera, and provolone cheese slices; place under the broiler again to melt the cheese. Â Serve.
Notes
Tip 1: Â When cooking meat, allow pressure to release naturally. Â This may take 20-30 minutes but it helps ensure juicy, tender meat.
Tip 2:  If meat doesn’t shred or isn’t as tender as you’d like, return to high pressure for another 10-15 minutes.
Tip 3: Â Buy 2 silicone rings, that way you can use one for foods likes this with strong smells and save the other for sweet or mild smelling foods.