1/2 cup balsamic vinaigrette (like Ken's Balsamic Vinaigrette)
3 tablespoon Italian dressing seasoning mix (from a packet or homemade)
1 tablespoon minced garlic
2–3 pepperonicni peppers from jar
2 tablespoons pepperonicini juice
salt and pepper
1–2 tablespoons cornstarch
Instructions
Trim fat from roast and place in pot.
Cube butter and add to pot along with remaining ingredients. Season with salt and pepper.
Slow Cooker
To slow cooker. Cover and cook on low for 8-10 hours
Remove roast from pot and place on cutting board. Turn slow cooker off and turn to high setting.
Whisk together 1/4 cup water with 1 tablespoon cornstarch. Mix until blended and no lumps.
Whisk mixture into liquid in the pot. Cook, stirring occasionally until sauce thickens. If you want thicker sauce mix together another 1/4 cup water and 1 tablespoon cornstarch and repeat until desired consistency. Turn pot off.
Slice and shred beef and stir back into slow cooker with sauce and toss to coat. Season with additional salt and pepper to taste.
Instant Pot/Pressure Cooker
Cover and make sure valve is on sealing.
Cook on manual high pressure for 50 minutes.
Natural release for 10 minutes then quick release remaining pressure.
Remove roast from pot and place on cutting board. Turn pot off and switch to the saute setting.
Whisk together 1/4 cup water with 1 tablespoon cornstarch. Mix until blended and no lumps.
Whisk mixture into liquid in the pot. Cook, stirring occasionally until sauce thickens. If you want thicker sauce mix together another 1/4 cup water and 1 tablespoon cornstarch and repeat until desired consistency. Turn pot off.
Slice and shred beef and stir back into pot with sauce and toss to coat. Season with additional salt and pepper to taste.
Notes
Click HERE for Homemade Italian Seasoning and Dressing mix.