• Place beef chucks, onion, garlic, salt, black pepper, red pepper flakes, Worcestershire sauce, oregano, basil, and broth in the cooker, then mix.
• Place the lid on. Pressure cook on high for 60 minutes, followed by a natural release (approx. 30 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid.
• Remove the beef and place in a bowl. Use two forks to shred the beef. Remove half of the liquid from the cooker. Return the shredded beef to the cooker (this will keep the meat moist and juicy until ready to eat).
• In a large sauce pan: Warm the reserved liquid to a medium heat. In a small bowl: combine cornstarch and cold water. Stir until the cornstarch has fully dissolved then add it to the sauce pan. Stir and simmer until thickens. Season with salt and pepper to taste.

Serve

• Split the hoagie bun and spread/smear softened butter on the inside. Using a skillet or non-stick pan bring heat to medium high. Place the hoagie butter side down and toast until lightly golden.
• Place generous amounts of wet shredded meat on the toasted hoagie, top with giardiniera.
• Two ways to eat this sandwich: pour the gravy over the meat & giarginiera (good but messy) or dip the sandwich in the gravy (my preferred method). Serve & enjoy!