Season the beef roast with salt, black pepper, and Italian seasoning.
Sear in Instant Pot:
Set the Instant Pot to sauté. Brown the beef on all sides until a deep golden color forms. Remove and set aside.
Add Aromatics & Broth:
Add sliced onion and minced garlic to the pot, sauté for 2–3 minutes until fragrant.
Pour in beef broth and stir, scraping up any browned bits.
Pressure Cook:
Return the beef to the pot and add pepperoncini with their juice.
Seal the lid and cook on high pressure for 60 minutes.
Allow natural release for 15–20 minutes, then release any remaining pressure.
Shred & Soak:
Remove the beef and shred it directly in the pot to soak up the flavorful juices.
Assemble Sandwiches:
Pile shredded beef onto hoagie rolls.
Top with provolone cheese if desired.
Optional: Dip sandwiches in the cooking broth for extra flavor.
