Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.

Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.

Once seared, remove from heat and top with onion slices. Pour in beef broth and half of the Giardiniera peppers and juices.

In a small bowl, stir together oregano, garlic powder, onion powder, sugar, parsley, basil, salt, and pepper. Sprinkle over the top of the roast.

Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.

Shred meat and serve on hoagie rolls (toasted or untoasted) and top with remaining Giardiniera peppers.

Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.

Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Once seared, add in liquids, peppers, and seasonings. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.