Instant Pot French Dip
Ingredients:
1 beef roast (size dependent on your crowd)
2-2 1/2 cups red wine
2- 2 1/2 cups beef broth
1/2 sweet onion coarsely chopped
Worcestershire Sauce
Butter
Garlic paste
Salt & Pepper
Parsley
First, you want to sear the outside of your roast. Mine was big so I had to cut it into two portions and sear it in stages. Get out all your ingredients, set your IP on sauté Hot. While it warms up, trim up your roast. I prefer to get extra fat off the roast. Put a couple of table spoons of butter in the IP. Salt and pepper your roast and put it in. The goal is just to get it browned on all sides.
Once browned, take it out and set on a plate (you want to collect juices). Add a little more butter and sauté onions. After 3-4 minutes, turn your IP off. Put roast back in. Sprinkle in a tablespoon of parsley and 2 cloves of crushed garlic. Pour red wine (I used a wine we had opened for a get together and didn't finish) and beef broth and a couple of shakes of Worcestershire sauce. I added a few cranks of fresh ground salt and 4-5 cranks of freshly ground pepper. Seal up and set to meat/stew setting for 70-80 minutes depending on the size of your roast.
Let the steam release naturally for 10-15 minutes then force release. When the steam has been released, open the lid. Carefully removed the roast onto a dish or bowl. It will be fall apart tender. At this point I use a slotted spoon to remove the onion pieces and discard. Shred the roast and place back into the IP. Use the keep warm function until you are ready to serve.
I bought hoagie rolls from the store. I split them and lightly toasted them. I slathered them in melted garlic butter. After they were toasted, I loaded up the beef and topped with sliced provolone cheese. Put back in the over just until the cheese is melty.
Serve up the au jous (cooking broth) in a shallow bowl on the side of the plate so you can dip your sandwich and crusty bread in it.
Enjoy!
Side note!
We had a lot of extra leftover meat. It was great for on top of a salad or in a burrito!
Ingredients:
1 beef roast (size dependent on your crowd)
2-2 1/2 cups red wine
2- 2 1/2 cups beef broth
1/2 sweet onion coarsely chopped
Worcestershire Sauce
Butter
Garlic paste
Salt & Pepper
Parsley
First, you want to sear the outside of your roast. Mine was big so I had to cut it into two portions and sear it in stages. Get out all your ingredients, set your IP on sauté Hot. While it warms up, trim up your roast. I prefer to get extra fat off the roast. Put a couple of table spoons of butter in the IP. Salt and pepper your roast and put it in. The goal is just to get it browned on all sides.
Once browned, take it out and set on a plate (you want to collect juices). Add a little more butter and sauté onions. After 3-4 minutes, turn your IP off. Put roast back in. Sprinkle in a tablespoon of parsley and 2 cloves of crushed garlic. Pour red wine (I used a wine we had opened for a get together and didn't finish) and beef broth and a couple of shakes of Worcestershire sauce. I added a few cranks of fresh ground salt and 4-5 cranks of freshly ground pepper. Seal up and set to meat/stew setting for 70-80 minutes depending on the size of your roast.
Let the steam release naturally for 10-15 minutes then force release. When the steam has been released, open the lid. Carefully removed the roast onto a dish or bowl. It will be fall apart tender. At this point I use a slotted spoon to remove the onion pieces and discard. Shred the roast and place back into the IP. Use the keep warm function until you are ready to serve.
I bought hoagie rolls from the store. I split them and lightly toasted them. I slathered them in melted garlic butter. After they were toasted, I loaded up the beef and topped with sliced provolone cheese. Put back in the over just until the cheese is melty.
Serve up the au jous (cooking broth) in a shallow bowl on the side of the plate so you can dip your sandwich and crusty bread in it.
Enjoy!
Side note!
We had a lot of extra leftover meat. It was great for on top of a salad or in a burrito!
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