In a gallon-size resealable bag, pour the Head Country All Purpose Marinade over the beef.
Mix it around to coat well.
Seal the bag and marinate 8 hours, or overnight.
Sear the Beef
When ready to cook, remove the beef from the marinde and pat dry.
Season the beef liberally with salt on all sides.
Set your Insta-pot to the Sear setting and add the oil.
Add the beef and brown on all sides, about 3 to 5 minutes per side.
Deglaze the Pan
Add the wine and using a wooden spoon, scrape up any browned bits on the bottom.
Add Ingredients
Add the onion flakes, garlic, black pepper, parsley chives, and beef broth.
Top with the pepperoncinis.
Pressure Cook
Set the instant pot to pressure cook for 45 minutes.
Vent Steam
Vent the steam naturally for 15 minutes, manually releasing any steam after that.
Shred Beef
Let the beef rest for 5 minutes.
Using 2 forks, shred the beef in the juices, discarding any large portions of fat, if needed.
Serve
Serve the shredded beef hot over mashed potatoes with fresh pepperonis on top.
Notes
Tip:
If the beef is not easily shredding after 45 minutes, reseal the pressure cooker and cook for another 10 minutes, until easily shredded with two forks.