Ingredients
3½ lb beef chuck, boneless
4 tbsp butter, (pork fat for paleo)
1 red onion, large, peeled and sliced
6 cloves garlic, peeled and minced
20 pepperoncini peppers, (mild or hot)
¼ cup pepperoncini juices
½ cup Worcestershire sauce
1 cup beef broth
2 tbsp brown sugar, (or palm sugar)
1 tbsp dried Italian seasoning
½ tsp red pepper, crushed
Preparation
Set the Instant Pot on Sauté. Add the butter, onions, and garlic. Sauté for 3 to 5 minutes to soften the onions.
Meanwhile, cut the beef chuck into 4 large chunks. Once the onions are soft, place the beef down in the bottom of the Instant Pot. Add the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper.
Lock the lid into place. Then set the Instant Pot on the Meat setting, or Pressure Cook High for 50 minutes.
Once the timer goes off, turn off the Instant Pot. Perform a Quick Release. Once the steam valve drops it’s safe to open the lid.
Use tongs or forks to shred the beef into the juices. Taste, then salt and pepper as needed.
Serve as-is for a low carb meal, or serve on sub rolls with provolone cheese.
