Summer Beef Sandwich

• 2-4 lb Chuck Roast

• Salt and Pepper

• Jar of Banana Peppers with juice (or Pepperoncinis)

• 1 medium yellow onion, sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup beef broth

• 1 Tbsp seasoning (I used ranch, but Italian Seasoning is great, too)

• 4 Tbsp butter

This is EASY!  I am calling this a summer recipe because there is no need to heat up the house.  I’ve seen many variations of this recipe, some calling it Mississippi roast and others Italian Beef. You can use your Instant Pot (or other electric pressure cooker…mine is a Bella) or your slow cooker.  If you choose the latter, place it in your mudroom or plug it in outside.  I use our milking parlor so I don’t heat up our tiny, little home. No matter which way you choose, the order of the directions is the same. 

Using your insert, place about ¼ cup broth in the bottom so meat doesn’t stick. Then place your thawed (or frozen) chuck roast flat on the bottom.  Pour ¾ of the banana peppers and all of the liquid on top of the roast.  Then your seasoning, veggies, and broth.  Top it off with the butter. 

If using the Instant Pot, make sure your lid is sealed and pressure cook it on high for 20 minutes per pound. Then let it release naturally.  If using a Crock Pot or slow cooker, place the lid on and set it to low.  Let simmer for 8 hours. Once the meat is cooked, place it in a large bowl and shred using two forks.  Place back in the insert for 10 minutes or so to soak up some of that delicious juice/gravy.  Using tongs, lift up some meat and put it on your favorite roll.  Add a couple of the reserved banana peppers to the top, along with some parmesan cheese.  Serve this yummy sandwich with salad from the garden.  Enjoy!