• Brown the beef. Season both sides of the chuck roast liberally with salt and pepper. Set the instant pot to 'saute' on high and add the oil to the pot. Once the oil is hot and shimmering, place the beef in the pot and sear until golden brown on both sides, about 4-5 minutes per side.
• Cook the beef. After browning the beef, add the remaining ingredients for the beef to the Instant Pot. Change the setting to 'manual' and set to high-pressure cooking or 1 hour.

  Allow for natural release. Open the lid and reserve 1-2 cups of the broth for dipping. Shred the meat, season to taste with salt and pepper, and leave in the remaining juice.
• Assemble the sandwiches. Preheat an oven to 450ºF. In a small saucepan, melt the butter and simmer with the garlic until the garlic is no longer raw. Slice the hoagie rolls (if not already sliced) and layer in the beef, provolone cheese, and chopped giardiniera. Brush the sandwiches all over with the garlic butter.

  Place the sandwiches on a baking sheet and bake for 7-8 minutes until golden brown and the cheese is melty. Remove from the oven and top with hot banana peppers. Serve with beef jus for dipping.

Slow Cooker Instructions

• Follow all the same recipe steps, including searing the beef (optional), and then combine all the ingredients in the slow cooker. Add 1 extra cup of beef broth. Cook on low for 8 hours or high for 4 hours.