Chef J. – The Culinary Evangelist

Slow cooker directions

1. Heat the olive oil a large skillet over medium high heat. Salt and pepper the chuck roast generously on all sides. Place the roast into the skillet and sear on all sides, about 5 minutes per side.

2. Place the roast in a slow cooker set on high.

3. Add the onions to the empty skillet and sautee for 4-5 minutes until just starting to brown. Deglaze the pan with the red wine, scraping the bottom of the pan to release the brown bits. Add the onions and wine to the slow cooker,

4. Add the remaining ingredients to the slow cooker, cover, and cook for 5 hours or until beef is fork-tender.

5. Remove the roast from the slow cooker and shred. Strain the au jus into a sauce pan, and bring the strained liquid to a boil over medium high heat. Reduce by 1/4.

6. Split the dinner rolls. Fill each one with the shredded beef, a slice of provolone, the giardinera. Serve with ramekins of the reduced au jus.

Instant Pot Directions

1. Set the Instant Pot to saute. Melt the butter, and then add the onions. Cook for 3-4 minutes until onions soften. Add the garlic and cook for one minute more.

2. Cut the roast into 4 large pieces. Place the beef into the bottom of the instant pot.

3. Add the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper.

4. Lock the lid and set the Instant Pot on the meat setting, or pressure cook on high for 50 minutes. When the timer is done, turn off the instant pot and do a slow release (about 10 minutes) then remove the lid.

5. Remove the roast from the Instant Pot and shred. Strain the au jus into a sauce pan, and bring the strained liquid to a boil over medium high heat. Reduce by 1/4.

6. Split the dinner rolls. Fill each one with the shredded beef, a slice of provolone, the giardinera. Serve with ramekins of the reduced au jus.