In a small bowl combine the basil, oregano, rosemary, minced onions, parsley, red pepper flakes, salt, and pepper together. Set aside.
Pour the beef stock into the inner pot of the pressure cooker. Add the chuck roast to beef stock. Sprinkle with the minced garlic and the Italian Spice blend. Top with the sliced or whole pepperoncini peppers. Add the pepperoncini juice to the instant pot.
Place the lid on the instant pot and be sure the vent knob is sealed. Set to cook for 75 minutes on HIGH pressure. Do this by hitting manual or pressure cook and use the +/- buttons to adjust the time.
Once the cooking time has elapsed, allow the pressure to release for at least 15 minutes. Then do a quick release of any remaining pressure.
Remove the chuck roast to a large bowl or cutting board and use 2 forks to shred--it should be falling apart on its own.
Serve on toasted rolls with the pepperoncini peppers and pickled Italian vegetables if desired, or serve over mashed potatoes, mashed cauliflower, or on its own.
Chuck roast is best for this recipe. It will produce the most tender, juicy shredded beef.
If your chuck roast is frozen, cook for 90 minutes on high pressure.
Leftover Italian Beef can be stored in the refrigerator for up to 3 days, or frozen in the leftover juices for up to 3 months.
The leftover cooking liquid and beef are delicious used in soups when watered-down with diced tomatoes or additional stock.
If you do not use low-sodium beef broth, it is crucial to decrease the salt to ½ teaspoon.
For 1-cup of pepperoncini peppers, you need an 8-ounce jar of peppers.
You can use banana peppers instead of pepperoncini peppers, but the result will not be as tangy.
If desired, add 8-ounce Giardiniera (Chicago-Style Italian Sandwich Mix,) drained to this recipe when you add the Pepperoncini Peppers. Personally, I do not like the texture of this mix when pressure cooked. But it is delicious when added to the sandwiches.