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Demetra Overton

Instant Pot Italian Beef two ways

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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • One 3 and 1/2 to 4 pound rump Roast
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tablespoon canola or grapeseed oil
  • 1 tablespoon kosher salt
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes optional, to taste
  • 4 cups beef broth
  • 1 jar pre-made Giardiniera Italian pickled vegetables
  • 4-6 hero/sub rolls

Method
 

  1. Cut the roast in half if necessary to fit into the Instant Pot
  2. Season each half of the roast with salt, pepper, granulated garlic, dried oregano and red pepper flakes
  3. Turn the Instant Pot on "saute"
  4. Slice the red and green bell pepper and saute it them in the Instant Pot until softened. Set aside until ready to use
  5. Brown the beef halves one at a time on all sides.
  6. Pour beef broth into the Instant Pot with the beef halves and cook on the "Meat/Stew" setting for 60 minutes
  7. Shred the beef and serve it on hero rolls with giardiniera and sauteed peppers
  8. OR Chill the beef and broth in the refrigerator overnight then slice the beef and reheat it in the broth.
  9. Serve it on hero rolls with giardiniera and sauteed peppers