Pressure-Cooker Italian Beef Sandwiches

• 1 jar (16 ounces) sliced pepperoncini, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1/2 cup water
• 2 packages Italian salad dressing mix
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 beef rump roast or bottom round roast (3 to 4 pounds)
• 12 Italian rolls, split

1. In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally. A thermometer inserted into beef should read at least 145u0b0.
2. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to pressure cooker; heat through. Serve on rolls.
3. In a large shallow freezer container, combine the first 7 ingredients. Add roast; cover and freeze. To use, place freezer container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed.
4. Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

pepperoncini, tomatoes, onion, water, italian salad dressing, oregano, garlic, beef rump roast, italian rolls

Taken from www.tasteofhome.com/recipes/pressure-cooker-italian-beef-sandwiches/ (may not work)