Step 1

Sprinkle the chuck roast evenly with salt and pepper.

Step 2

Set the Instant Pot to the sauté setting and add olive oil. Once hot, brown the beef pieces on all sides, about 2-3 minutes per side. Remove and set aside.

Step 3

In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic, oregano, basil, and red pepper flakes, stirring until fragrant, about 1 minute.

Step 4

Pour in the beef broth, Italian salad dressing, and pepperoncini brine. Stir to loosen any browned bits from the bottom of the pot. Return the browned beef to the pot and add the pepperoncini.

Step 5

Secure the lid of the Instant Pot, making sure the valve is in the sealing position. Set on high pressure for 60 minutes. After the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure.

Step 6

Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the juices in the pot.

Step 7

Preheat the broiler. Open the rolls and lay them cut side up on a baking sheet. Broil for 1-2 minutes or until lightly toasted. Optional: add a slice of provolone cheese to each roll and melt under the broiler.

Step 8

Pile the shredded beef onto the toasted rolls, spoon some of the cooking juices over the meat, and top with giardiniera. Serve immediately.