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Italian Beef

Hi! My name is Crystal Evans. I consider myself to be an suburban homesteader. I’m a wife and a mom who likes to do the things the old-fashioned way…although I do like my modern gadgets and appliances!

My husband is the money earner of our home. Quite often his job takes him out of town and you know what that means when it comes to meals! Nothing but take-out or catered, dried out chicken breast. I always make sure to send plenty of snacks, like chicken salad loaded with celery and apples, and hearty breakfast items, like baked oatmeal bars and kefir, to keep him nourished. I also make sure to prepare a comforting dinner before he leaves and also when he returns.

Last week he was out of town for 3 days and knew that he would be wanting something that is cooked low and slow. I thought “Italian Beef”. It's always a winner in our house and the great thing for me is that it's so easy!!!

I recently received an Instant Pot as a gift, so I used it to make my Italian Beef. I will also tell you how to cook it in the crockpot and the oven.

I used the Beef Sirloin Tip Roast this time but I also like to use the Beef Tri Tip Roast. Both have very little fat. The only difference is that the Tri Tip doesn’t take as long to cook.


3-4 lbs.Triple S Farms Sirloin Tip Roast

Salt & Pepper

1 Tbs.Extra Virgin Olive Oil

1 medium onion, chopped

3 cloves garlic, minced

2 tsp. each basil, thyme, and oregano

2 Tbs. balsamic vinegar

1 C. Water (crockpot 1 ½ C. or Dutch oven, cover meat)

Preheat pan. Season roast with salt and pepper. Add olive oil to pan. Sear both sides of roast for 5 to 7 minutes, each side. Take roast out of pan and set aside. Add onions and garlic and cook until onions are translucent, 4-5 minutes. Add herbs, vinegar, and water. Don’t forget to scrape up those brown bits of flavor! Return roast to pan and cover. If using an Instant Pot,, push the meat button and move time to 65 minutes. Use the slow release method. If using a crockpot, cook on high for 5 to 6 hours or low for 8-9 hours. If making in the oven, cook at 325° for 3 ½ hours. Shred meat and adjust seasoning.

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