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Vortex Plus - Crispy Boneless Buffalo Wings
French Dip Sandwich
| By : |
| Prep Time | 5 minutes |
| Cook Time | 108 minutes |
| Servings |
6 serving
|
Ingredients
For the pot:
- 1 tbsp oil
- 2.5 lbs beef chuck roast left at room temperature for 15 minutes
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 onion thinly sliced
- 1/2 cup red wine
- 14 ounces beef broth
- 1 bay leaf
To finish:
- 1 tbsp kosher salt or to taste
- 6 soft rolls
- 3 tbsp butter melted
- 1/2 tsp garlic salt
- 6 provolone cheese slices
- flat-leaf parsley for garnish (optional)
Ingredients
For the pot:
To finish:
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- Season the beef with salt, pepper and garlic powder.
- When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add onion to the pot and saute until soft, 3-4 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 100 minutes.
- When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred.
- Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
- Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with
1 tbsp kosher salt, or to taste. - Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
- Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
- Top with chopped parsley (optional) and serve with au jus for dipping.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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This came out extremely well. There are a lot of ingredients but the overall procedure is quite straightforward. I prefer to saute the beef thoroughly to get all the flavor out. This recipe makes great leftovers.
One thing I appreciate is that the long pressure cook cycle gives a lot of time to prepare other sides or settle down with guests.
The results are delicious and better than any beef dip I’ve had in a restaurant.
This is Fantastic! Very Tasty!
Awesome recipe. My picky son ate quite a bit. We used monteray jack cheese and sirloin roast. The roast fell apart and was delicious.
This is delicious. Heavy Baco Noir and this is a second helping kinda thing.
Yummy and delicious! So easy!!
Is this red wine vinegar
Hi Dclauth,
The recipe calls for 1/2 cup red wine.
This was amazing! Doubled the recipe – yes thats 5lbs of beef – all gone!!! Would definitly make this again!!!
Loved it. I never added the last part of the salt at the end of the reicpe. It was perfect and did not need more salt. I would make it again.
I found100 minutes too long for a 2 pound round roast. It was good and tender but too dry.
Hi Diane,
Depending on the size of the roast the cooking time will very.
Since pressure cooking cooks by thickness a thicker roast of the same weight as a longer skinnier roast will take longer to cook.
The cooking time for roasts is unfortunately not exactly the same for each roasts but it is a great starting point.
Once you been pressure cooking for a bit you will feel more comfortable adjusting the recipe times.
Came out perfect and was delicious!