Pepperoncini Beef

By JimMac

Ingredients

• to make your own (low-sodium) mix:
• 3-4 lb top round roast, trimmed of fat
• 1 jar sliced hot pepperoncinis, including pickling juice
• 1/2 c white vinegar
• 1-1/2 - 2 c water
• 1 pkg Good Season Italian dressing mix*
• 2 T dried oregano
• 1 T each: dried parsley, onion powder & lemon pepper (opt)
• 1/2 T each: garlic powder & sugar (or splenda)
• 1 t each: black pepper, dried basil, red pepper flakes
• 1/4 t each: dried thyme & celery salt

Details

Servings 12

Preparation

Step 1

* Pat beef dry with paper towels and sear in a hot skillet with alittle oil or cooking spray (this step is optional but it's well worth it).
* Once the beef has cooled slightly combine all ingredients in a gallon sized ziploc.
* Refrigerate 8 hours or overnight to marinate.
* Add all ingredients to pressure cooker and cook for 45 to 60 minutes.