CONTENTS

Garlic Powder, Smoked Sweet Paprika, Onion Powder, Thyme, Kosher Salt, Oregano, Mustard, Black Pepper, Basil, Cracked Rosemary, Crushed Red Pepper

INGREDIENTS

• 4 lbs beef chuck roast, excess fat trimmed and cut into 4 large pieces

• Ani™ Italian Beef Spice Pack

• 3 tbsp vegetable oil, divided

• 1 red onion, sliced

• 4 cloves of garlic, sliced

• 20 pepperoncini peppers, sliced (reserve 1/4 cup of juice from the jar)

• 1/4 cup red wine

• 1/4 cup red wine vinegar

• 1/2 cup low sodium beef broth

• 1/4 cup Worcestershire sauce

• 8–10 club rolls

• Giardiniera, for garnish (optional)

DIRECTIONS

1. Heat up the pressure cooker using the Sauté setting.

2. While the pressure cooker is heating up, prepare the ingredients by slicing and measuring as shown above.

3. Rub the beef with the Ani™ Italian Beef Spice Pack. Set aside.

4. When the display reads hot, add half of the oil to the middle of the pot.

5. Add two pieces of beef to the middle of the pot to sear it. Rotate it every 60–75 seconds until browned on all sides. Remove to a plate. Add the remainder of the oil, and repeat with the last two pieces. (It’s normal for some of the spices stick to the bottom.)

6. Add the onion, garlic, and sliced pepperoncini. Sauté until onion is softened, about 2 minutes.

7. Add the red wine, red wine vinegar, beef broth, Worcestershire sauce, and reserved 1/4 cup pepperoncini juice. With a wooden spoon, deglaze the insert by scraping up all of the browned spices off of the bottom.

8. Press Cancel to stop the Sauté mode.

9. Return the beef pieces, and any extra spice mix, to the pot.

10. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 45 minutes. When completed, allow for a 10 minute natural pressure release.

11. Remove beef from the pot to a cutting board. Shred with two forks.

12. Skim excess fat from the cooking liquid, then return beef to the pot.

13. Serve beef on toasted club rolls garnished with Giardiniera or sliced pepperoncini peppers.

INGREDIENTS

• 4 lbs beef chuck roast, excess fat trimmed and cut into 4 large pieces

• Ani™ Italian Beef Spice Pack

• 3 tbsp vegetable oil, divided

• 1 red onion, sliced

• 4 cloves of garlic, sliced

• 20 pepperoncini peppers, sliced (reserve 1/4 cup of juice from the jar)

• 1/4 cup red wine

• 1/4 cup red wine vinegar

• 1/2 cup low sodium beef broth

• 1/4 cup Worcestershire sauce

• 8–10 club rolls

• Giardiniera, for garnish (optional)

DIRECTIONS

1. Rub beef pieces with the Ani™ Italian Beef Spice Pack. Set aside.

2. Heat a large, heavy pan on your stove over medium-high heat. When warm, add the oil.

3. Brown the beef pieces in the pan on all sides, removing to your slow cooker as you go.

4. Reduce heat to medium, and add the onion, garlic, and sliced pepperoncini to the pan. Sauté for about 2 minutes.

5. Add the red wine, red wine vinegar, beef broth, Worcestershire sauce, and reserved ¼ cup of pepperoncini juice to the pan. Bring to a simmer, and use a wooden spoon to scrape up the browned bits from the bottom of the pan.

6. Pour the mixture in the pan over the beef in the slow cooker, and stir to submerge everything as well as you can.

7. Cook on low for 5-6 hours, until the beef is very tender throughout.

8. Set slow cooker to “keep warm.”

9. Remove beef, shred with two forks.

10. Skim excess fat from the cooking liquid in the slow cooker, and return beef to the pot.

11. Serve beef on toasted club rolls garnished with giardiniera or more sliced pepperoncini as desired.