Pickled Pepper Pull-Apart Beef

Servings: 6 Start to finish: 1 hour, 30 minutes

This sandwich is adapted from Sheri Castle’s recipe in her cookbook “Instantly Southern.” It is perfect for Halloween celebrations and pairs beautifully with hot apple cider or your favourite witches brew.

2 Tbsp butter, cut into pieces

3-4 pound chuck roast

1 1-ounce package of Ranch Dressing and Seasoning mix

1 cup pickled banana pepper rings, divided

6-8 pepperoncini

1/2cup brine from peppers

1 cup beef broth Salt and pepper to taste

6 Hoagie Rolls

6-12 slices Muenster cheese, at room temperature

Condiments as desired

Place butter evenly over the bottom of the pot. Add the chuck roast. Sprinkle the top with the package of Ranch seasoning. Scatter the pickled peppers over the roast. Add the brine and the beef broth.

Cover and cook on High Pressure for 50 minutes. Let the pot release naturally which will be about another 20 minutes.

Uncover and let rest for 15 minutes. Spoon the fat off the top, or alternatively, let come to room temperature, cover the top of the pot with foil and refrigerate overnight. The next day, remove the fat disc from the top and re-heat in your multi-cooker.

Break the roast into chunks. When ready to serve, place the cheese on either side of the bun. Add chunks of steaming hot meat to the bun. Top with uncooked pepper rings. Place a drizzle of the beef jus on the meat and serve extra on the side if desired. (If you prefer melted cheese, You can melt the cheese open-faced on the bun in a toaster oven or regular oven and add the hot beef and peppers to the melted cheese.)

___ Nutrition information per serving: 687 calories; 204 calories from fat; 23 g fat (11 g saturated; 0 g trans fats); 160 mg cholesterol; 1780 mg sodium; 39 g carbohydrate; 3 g fibre; 3 g sugar; 56 g protein.