Ingredients

The following ingredients have 8 Servings
  • 2 lb. beef chuck roast
  • 1 teaspoon salt
  • 1 cup chopped white onion
  • ¾ cup chopped carrots
  • ¾ cup chopped yellow bell pepper
  • 14.5- oz. can fire roasted tomatoes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning blend
  • ½ tablespoon dried red pepper

Instruction

  • ¾ cup chopped yellow bell pepper
  • 14.5-oz. can fire roasted tomatoes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning blend
  • Cut chuck roast into approximate 1 ½” chunks, trimming away any large pieces of fat (leave some to keep roast tender). Season with salt.
  • Place beef cubes in 6-quart pressure cooker (Instant Pot) and top with chopped onion, chopped carrots and chopped yellow bell pepper.
  • Open can of fire roasted tomatoes and stir in vinegar, garlic, Italian seasoning, and red pepper flakes. Pour this mixture (including juice) over the beef in pressure cooker.
  • Secure lid on pressure cooker and set vent to “sealed.” Program for 20 minutes on “high pressure” setting.
  • When timer goes off, use quick-release feature to release pressure; carefully remove lid. Let stand 5 to 10 minutes with lid off.
  • Use large fork to shred beef up into bite-sized pieces. Serve warm, as desired.