11-11-2011 11:48 PM
I posted this recipe a couple of years ago on RS, using the Crock Pot method of cooking. I converted this recipe for the Pressure Cooker using all the same ingredients but only cooking for 1 hour after reaching pressure. It was delicious and very tender, and it is spicy. It tasted the same as when made in the Crock Pot.
I was having family over on Thursday, so I made it Wednesday night and refrigerated over night and warmed it up when I was ready to serve it. Love, Love the Pressure Cooker!
Chicago Italian Beef
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
Pressure Cooker Directions
Cook on High pressure for 1 hour
Cut bread into 6 inch lengths and slice on the side lengthwise.
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.
May be frozen when cooked
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