This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1.13kg
chuck roast
2 tablespoons
canola oil
360ml
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (453g)
pepperoncini peppers
1 can (411g)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
2 1/2 pounds
chuck roast
2 tablespoons
canola oil
1 1/2 cups
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (16 ounces)
pepperoncini peppers
1 can (14 1/2 ounces)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
Utensils
Silicone-Tipped Tongs
Step 1
Select SEAR/SAUTE and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
After 5 minutes add the canola oil to the pot followed by the meat. Sear each side of the beef for about 4 minutes or until a crust is formed.
Step 3
Add beef stock, onions, pepperoncini peppers, and diced tomatoes to the pot. Stir with a rubber or wooden spatula until evenly combined. Gently scrape the bottom of the pot while stirring. After stirring, close the lid and move the slider to the PRESSURE position and make sure the pressure release valve is in sealed position.
Step 4
Select PRESSURE, set temperature to HIGH, and time to 50 minutes. Select PRESSURE RELEASE and select QUICK. Press START/STOP to begin cooking.
Step 5
When cooking is complete and steam is released, move the slider into the AIR FRY/STOVETOP position and carefully open the lid.
Step 6
Use silicone-tipped tongs to shred the beef. Then assemble sandwiches, topping the shredded beef with sliced pepper jack cheese. Serve with a side of sauce for dipping.
Select SEAR/SAUTE and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
1.13kg
chuck roast
2 tablespoons
canola oil
360ml
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (453g)
pepperoncini peppers
1 can (411g)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
2 1/2 pounds
chuck roast
2 tablespoons
canola oil
1 1/2 cups
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (16 ounces)
pepperoncini peppers
1 can (14 1/2 ounces)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
Step 2 of 6
After 5 minutes add the canola oil to the pot followed by the meat. Sear each side of the beef for about 4 minutes or until a crust is formed.
1.13kg
chuck roast
2 tablespoons
canola oil
360ml
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (453g)
pepperoncini peppers
1 can (411g)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
2 1/2 pounds
chuck roast
2 tablespoons
canola oil
1 1/2 cups
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (16 ounces)
pepperoncini peppers
1 can (14 1/2 ounces)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
Step 3 of 6
Add beef stock, onions, pepperoncini peppers, and diced tomatoes to the pot. Stir with a rubber or wooden spatula until evenly combined. Gently scrape the bottom of the pot while stirring. After stirring, close the lid and move the slider to the PRESSURE position and make sure the pressure release valve is in sealed position.
1.13kg
chuck roast
2 tablespoons
canola oil
360ml
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (453g)
pepperoncini peppers
1 can (411g)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
2 1/2 pounds
chuck roast
2 tablespoons
canola oil
1 1/2 cups
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (16 ounces)
pepperoncini peppers
1 can (14 1/2 ounces)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
Step 4 of 6
Select PRESSURE, set temperature to HIGH, and time to 50 minutes. Select PRESSURE RELEASE and select QUICK. Press START/STOP to begin cooking.
1.13kg
chuck roast
2 tablespoons
canola oil
360ml
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (453g)
pepperoncini peppers
1 can (411g)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
2 1/2 pounds
chuck roast
2 tablespoons
canola oil
1 1/2 cups
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (16 ounces)
pepperoncini peppers
1 can (14 1/2 ounces)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
Step 5 of 6
When cooking is complete and steam is released, move the slider into the AIR FRY/STOVETOP position and carefully open the lid.
1.13kg
chuck roast
2 tablespoons
canola oil
360ml
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (453g)
pepperoncini peppers
1 can (411g)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
2 1/2 pounds
chuck roast
2 tablespoons
canola oil
1 1/2 cups
beef stock
4
small yellow onions, peeled, cut in quarters
1 jar (16 ounces)
pepperoncini peppers
1 can (14 1/2 ounces)
diced tomatoes
8
slices pepper jack cheese
2
baguettes (18 inches each), cut in half
Step 6 of 6
Use silicone-tipped tongs to shred the beef. Then assemble sandwiches, topping the shredded beef with sliced pepper jack cheese. Serve with a side of sauce for dipping.
