Italian Beef with Garlic Aioli

Ingredients

• 1 Package BAYS^® English Muffin
• 3 lb Chuck Roast
• 1 1/2 Cups Beef Broth (Low Sodium)
• 1 Cup Pepperoncini Peppers (Sliced or Whole)
• 1/3 Cup Juice from Pepperoncini Peppers
• 2 tsp Minced Garlic
• Hot Giardiniera (Optional)
• ITALIAN SPICE BLEND:
• 1 tsp Garlic Powder
• 1/2 tsp Basil
• 1/2 tsp Parsley
• 1/2 tsp Crushed Red Pepper Flakes
• 1/2 tsp Rosemary
• 1 tsp Oregano
• 1 TBSP Dried Minced Onions
• 1 tsp Salt
• 1/2 tsp Pepper
• GARLIC AIOLI:
• 1 Large Garlic Bulb
• 1 1/2 TBSP Olive Oil
• 1/2 Cup Mayonnaise
• 1 TBSP Lemon Juice
• 2 Dashes Worcestershire
• 1/4 tsp Salt
• Pinch of Black Pepper

Instructions

• 1. In a small bowl combine the basil, oregano, rosemary, minced onions, parsley, red pepper flakes, salt, and pepper together. Set aside.
• 2. Pour the beef broth 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Serve on toasted Bays English Muffins with the pepperoncini peppers and giardiniera if desired. Drizzle Garlic Aioli sauce on top.