Pressure-cooker shredded Italian beef sandwich

Oil the chuck, season generously with salt and pepper, and cut into big chunks.

Heat a little extra oil in the pressure cooker until shimmering; sear the chunks in two batches so the pot stays hot, turning to colour all sides.

Return all the meat, add a splotch of oil in the center and about four cloves of garlic until fragrant.

Add about 2.5 cups beef broth, about a teaspoon each of dried oregano and basil, garlic powder, onion powder, smoked paprika, about half a teaspoon of red pepper flakes, a good pinch of kosher salt and fresh pepper; mix.

Lid on, set to sealing, cook on high pressure 50 minutes.

Drain the giardiniera in a small colander, dry it off and chop it roughly to smaller pieces.

Let the pressure release naturally (about 15 minutes), then vent.

Shred the beef in the pot; ladle some cooking liquid aside for dipping.

Cut a crusty roll lobster-roll style, fill with beef and top with giardiniera; dip the end in the liquid to moisten it.