Name: Chi-Town Italian Beef and Peppers
Prep time: 15 min
Cook time: 65 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 1/4 cup olive oil; 1 tbsp Italian seasoning; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp red pepper flakes; 1 tsp salt; 1/2 tsp ground black pepper; 1 green bell pepper (seeded and sliced); 1 red bell pepper (seeded and sliced); 1 yellow bell pepper (seeded and sliced); 1 large yellow onion (peeled and sliced); 3 lb boneless chuck roast (quartered); 4 cups beef broth; 1 cup chopped jarred giardiniera (drained)

Chi-Town Italian Beef and Peppers

By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone

You don’t have to travel to Chicago to enjoy one of the city’s original recipes with thin slices of beef, slivered peppers, and chopped pickled veggies known as giardiniera. The bread of this sandwich is usually “wet,” meaning that it has been dipped in au jus, or “gravy,” as the locals call it, which is the liquid that the meat and peppers were cooked in.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Diet	Gluten Free

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bell Pepper, Chuck Roast

Prep Time

15 minutes

Cook Time

65 minutes

Servings

8 servings

Ingredients

1/4 cup olive oil
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground black pepper
1 green bell pepper seeded and sliced
1 red bell pepper seeded and sliced
1 yellow bell pepper seeded and sliced
1 large yellow onion peeled and sliced
3 lb boneless chuck roast quartered
4 cups beef broth
1 cup chopped jarred giardiniera drained

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Diet	Gluten Free

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bell Pepper, Chuck Roast

Prep Time

15 minutes

Cook Time

65 minutes

Servings

8 servings

Ingredients

1/4 cup olive oil
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground black pepper
1 green bell pepper seeded and sliced
1 red bell pepper seeded and sliced
1 yellow bell pepper seeded and sliced
1 large yellow onion peeled and sliced
3 lb boneless chuck roast quartered
4 cups beef broth
1 cup chopped jarred giardiniera drained

Instructions

In a large bowl, combine oil, Italian seasoning, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper. Add sliced bell peppers, onion, and quartered roast and toss. Refrigerate roast covered at least 30 minutes or up to overnight.
Press the Sauté button on the Instant Pot® and add in meat, veggies, and marinade. Sear meat 5 minutes, making sure to brown each side. Add beef broth. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 60 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Strain all but 1/4 cup of liquid from pot. Set strained liquid aside.
Transfer meat to a cutting board. Let meat rest 5 minutes, then thinly slice and add back to pot with veggies and liquid to moisten meat.
Using a slotted spoon, transfer meat and veggies to eight bowls, gluten-free buns, or lettuce wraps. Garnish with giardiniera and serve.

I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.

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