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Sunday, March 12, 2017

Italian Shredded Beef [Pressure Cooker]

Italian Shredded Beef

My husband LOVES beef. Ground beef, steak, roast beef, deli roast beef, brisket, beef ribs… he likes it grilled, seared, roasted, braised, BBQ’d, taco-fied, burger-fied, et cetera. I swear he could eat beef everyday.

So naturally, as a GREAT wife, I am determined to find more ways to make beef.

This Italian Shredded Beef is a WINNER!

Not only is this Shredded Beef a winner, it is EASY and made pressure darn FAST using my Instant Pot Pressure Cooker in just over an hour (if slow roasted in the oven or slow cooker, this would take hours).

I’ve made other “hubby approved” beef in my Instant Pot, too — check out my Barbacoa Shredded Beef and Umami Mongolian Beef & Broccoli.

This Italian Shredded Beef has lots of Italian style herbs and spices. It is FULL of savory flavor, tender & juicy. It would be delicious served in a variety of ways!

The KEY ingredient is the amazing mildly spicy Pepperoncini — not just the peppers, but the tangy, briny pickling liquid they are jarred in. Don’t throw that liquid away!


Italian Shredded Beef


Ingredients

2.5-3 pound Beef Chuck Roast, cut in half (recommended for even cooking - not pictured)
1 t dried oregano
1 t dried basil
1/2 t dried thyme
1/2 t dried rosemary
1 t garlic powder
1/2 t onion powder
1 t salt
1/2 t black pepper
1/4 t crushed red pepper, optional for spice
2 T olive oil
1 cup beef broth
1/2 cup pepperoncini brining liquid from jar
8-10 pepperoncini
1 small onion, quartered
2-3 garlic cloves, smashed

Essential Tools

Pressure Cooker, I have the Instant Pot
pair of Tongs

Directions

Mix seasoning blend. Set aside.

Cut roast in half 9recommended for more even cooking, but not pictured below). Rub roast with seasoning blend on all sides.

Turn on Pressure Cooker, and set to browning or sauté mode. Allow to heat, then add olive oil and roast. 

*Recommendation is to cut roast in half for more even cooking (not pictured below)



Sear well on all sides, about 3-5 minutes.


Remove roast from pressure cooker using tongs. Set aside.

IMPORTANT: You MUST DEGLAZE the bottom of your pressure cooker insert — if you do not, your cooker may not come to pressure and will continue to burn.


Add cooking liquid: beef broth & pepperoncini brining liquid. Carefully, but thoroughly deglaze using tongs.


Use Tongs to return seared roast to pressure cooker directly into cooking liquid.  Add pepperoncini, onion and garlic.


Close lid of pressure cooker and set cook option to Manual High Pressure. Adjust cook time to 50 minutes.

When cook time completes, allow pressure cooker to naturally release pressure (NPR) for 15 minutes, then quickly release remaining pressure (QPR).

Remove lid, and remove roast to plate or cutting board. 


Shred beef using shredder tool, then return to cooking liquid.


Serve in a variety of ways!

Tonight we had our beef over parmesan grits with a spoonful of jus (cooking liquid).

SO. FREAKING. GOOD!

You could also serve over polenta, mashed potatoes, rice, your choice of bread, flour tortillas, out of a shoe… no matter how you serve, it will be DELISH!

Italian Shredded Beef



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