Flavorful, super moist and tender chuck roast that is shredded after cooking.
Ingredients
3 - 4 pound chuck roast
2 T Montreal Steak Seasoning
2 t Pink Himalayan Sea Salt
2 t Penzey's Roasted Garlic
2 t Penzey's Frozen Pizza Seasoning (or another good Italian blend seasoning)
3 T Coconut Oil
1 12-16 oz jar mild banana pepper rings
1 large sweet onion, sliced thinly
Instructions
Cut chuck roast into smaller pieces that will fit flat into the bottom of your size Instant Pot.
Thickly coat both sides of each piece of meat with steak seasoning, salt, garlic and Italian seasoning. Don't be concerned with amount of seasonings, it is important to aggressively season to get good flavor!
Turn on saute function of Instant Pot and melt 2 T coconut oil and sear both sides of half the chuck roast pieces. Make sure to sear in two batches so that they brown well and do not get crowded which causes steam and not optimum browning.
Rest seared meat on plate between batches.
Turn off saute function on your Instant Pot.
Pour entire jar of peppers and all the liquid from the jar into the Instant Pot.
With a wooden spatula, scrape up all the seared meat bits from bottom of pan into the mixture.
Place all seared chuck roast pieces over the peppers and liquid.
Cover the meat with the onion slices.
Secure Instant Pot lid and make sure your vent is set to seal, not venting position.
Use Meat button on Instant Pot and set for 60 minutes.
At end of hour, let Instant Pot cool naturally for 15-30 minutes.
Open pot and take out meat pieces onto a large cutting board.
Remove all visible fat from meat and discard.
Shred meat with two forks.
Strain liquid from peppers and onions, and if desired, store broth in mason jars.
Add peppers and onions to the shredded meat.
The broth can be stored in mason jars in the fridge for about a week, or transferred to plastic freezer containers and frozen. The shredded meat may also be frozen in freezer bags.