Cube or thinly slice the roast and toss together with the seasoning blend. Saute a sliced onion
and some minced garlic in the insert of your pressure cooker. Add the chuck and some unsalted
beef broth to the pot. If using salted broth, omit salt from rub.
Cook under high pressure for 35 minutes, then turn off the machine and allow a natural release.
For this recipe, the natural release takes about 20 minutes. Once the pressure valve drops, open
the pressure cooker and remove the meat. It should be fork-tender. If it's not, return the meat to
the pressure cooker and cook for another five minutes with a 10 minute natural release. Shred
the meat with two forks and then place it back in the cooking liquid. If you're serving a crowd,
turn on the keep warm function of your pressure cooker.
Putting It All Together
Now that you've done the hard work of making the meat and broth, you have to put together the
sandwich. Here's how-
Look for hearty sub-style sandwich rolls with a nice crust. If the rolls are too soft, they'll get
mushy when you ladle on the jus. To crisp up bread, place in 375º - 400º oven with pan of water
on bottom shelf of oven.
Pepperoncini peppers, sliced
Sautéed green peppers (onions, optional)
Sliced provolone (split the bun, put the sliced cheese on it, and broil it for a minute or two to
fully melt the cheese right before you're ready to serve the sandwiches.)
When you order an Italian Beef, there are typically three options- dry, wet, and dunked.
Dry doesn't mean dry. An Italian beef sandwich always includes some au jus.
Dry means a little au jus gets spooned over the sandwich. Wet means a generous ladleful. And
dunked is when they take your sandwich, the entire sandwich, filling and all, and dunk it in the
Remember to put out extra napkins. You're gonna need them!
1 Hoagie Sandwich
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