Servings: 8

2 teaspoons onion powder 2 teaspoons onion powder
2 teaspoons garlic powder 2 teaspoons garlic powder
3 teaspoons Italian seasoning 3 teaspoons Italian seasoning
1 teaspoon salt 1 teaspoon salt
1 teaspoon black pepper 1 teaspoon black pepper
1 3-4 lb beef rump roast 1 3 to 4 lb beef rump roast
2-3 tbsp olive oil 2 to 3 tbsp olive oil
2 onions, thinly sliced 2 onions, thinly sliced
2 green sweet peppers, thinly sliced 2 green sweet peppers, thinly sliced
1/2 cup red wine ½ cup red wine
1 14.5 ounce can beef broth 1 14.5 ounce can beef broth
2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
Hoagie buns Hoagie buns
Butter Butter
Sliced provolone cheese Sliced provolone cheese

See instant pot cookbook page 64.

40 minutes prep + 5 hours 30 minutes closed pot time + 10 minutes rest  40 minutes prep + 5 hours 30 minutes closed pot time + 10 minutes rest