Season the meat on both sides with onion powder, garlic powder, parsley, and salt, pepper
Brown the meat on both sides by adding olive oil to your Instant Pot (see NOTE 4 for alternative cooking methods) and using saute feature, or using a large pan on the stovetop.
After the meat has been browned on both sides, remove from the pot and add the jarred peppers complete with liquid and the tomato paste to the Instant Pot, crockpot, or a pot large enough to hold the meat and jarred peppers if cooking on the stove top.
Stir the peppers with liquid and the tomato paste well and then add the meat.
If the liquid does not reach at least halfway up the sides of the meat, add some water or beef broth.
Place the lid on pressure cooker and lock. Set the steam release knob to sealing, and cook on manual setting (high pressure) for 70 minutes. Allow pressure to release naturally. (In total, this should take about 100 minutes, which is 1 hour and 40 minutes: 10 minutes to come to pressure, 70 minutes to cook, and 20 minutes for pressure to release naturally).
For crockpot cooking, cook on low for about 7 to 8 hours or on high for 3 to 4 hours.
After you are finished cooking, use 2 forks to shred all the meat and serve with the sauce that has accumulated in the crockpot or Instant Pot.
Serve with rolls and top with cheese, peppers or pickled vegetables.
This may also be served with mashed potatoes on the side instead of as a sandwich.