Pepperoncini Roast

kingscrown

I love to eat good and healthy food; therefore, I cook.

5 lbs. Chuck roast

16 oz. pepperoncinis plus ½ the juice

1 pack of Lipton onion soup mix

1T Better than bouillon

2 cups water

3 sprigs of fresh rosemary or 1 tsp dry rosemary

Hoagie rolls

Sliced cheese of your choice

2 medium size onion

1 T butter

Season chuck roast with S&P. Turn IP on sauté function add oil and brown roast on all sides.

Remove roast and deglaze the pot with 2 cups of water then add bouillon and Lipton onion soup mix. Make sure to remove all the stuck on bits on the bottom.

Put the roast back and add 1 jar pepperoni with half of the juice, sprigs of rosemary.

HP for 1 ½ hour NR for 10 minutes then control release

subheading: While the meat cooks:

Slice onion and sauté in butter season with S&P and sauté until caramelized.

I removed the meat and peppers and shred and set aside. I strained the liquid in a bowl to use as the au jus. I put the bowl of au jus in the freezer for 30 minutes for all the grease to harden on top. Removed all the solid fat and re-heat the au jus before serving.

To assemble: slit the hoagie roll in the middle but not all the way. If you are like me and prefer more meat than bread hollow the bread a bit to fit more meat. Add desired amount of meat and peppers.

Top with your choice of cheese.

Broil for 1 minutes or until the cheese melt and then top with caramelized onion and dip in au jus.

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