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