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Chicago Italian Beef

 






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Submitted by: Based on a recipe shared by Heather Porter from Villa Park, IL
Originally shared on the web 07/20/2022

1 T. canola oil
3-lb. beef rump roast or bottom round roast
16-oz. jar pepperoncini or sliced peppers
16-oz. jar mild giardiniera mix in oil
14-oz. can beef broth
1-oz. pkg. Italian salad dressing mix
10 to 14 Italian round rolls, split

1. Choose the Saute setting on the electric pressure cooker. Heat oil and brown beef on all sides. Add undrained peppers and remaining ingredients, except rolls, and stir well. Press Cancel to reset pot.
2. Secure the lid and set pressure release to Sealing. Choose the Manual/Pressure setting and cook for 40 minutes on high pressure. After cooking time is up, let the pressure release naturally. (This may take up to 30 minutes.)
3. Carefully open the pot. Remove beef with a slotted spoon. Reserve the liquid. Slice or shred the beef, removing any fat. To serve, top rolls with shredded beef and some of the liquid and vegetables. Serves 10 to 14.


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Enjoy this recipe from Quick & Easy Recipes with Help from my Kitchen Appliances originally published 8/15/2022.

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