Instant Pot Pressure Cooker French Dip Sandwiches

• Meat

  • 2 1/2 lb Chuck, roast

• Produce

  • 1 Bay leaf, dried
  • 1 Onion
  • 3/4 tsp Powdered garlic

• Canned Goods

  • 1 14 oz can Beef broth, low sodium

• Baking & Spices

  • 2 tsp Kosher salt
  • 1 pinch Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 6 Soft rolls

• Dairy

  • 3 tbsp Butter
  • 6 slices Provolone cheese

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on number-2-pencil.com

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of vegetable oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 teaspoon of garlic powder
• 1 onion, sliced
• 1/2 cup of red wine
• 1 14 oz can of low-sodium beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter, melted
• 1/4 teaspoon of garlic powder
• pinch of kosher salt
• 6 slices of provolone cheese

Directions

• For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
• Add vegetable oil to the Instant Pot and hit the sauté button.
• Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
• Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
• Remove seared roast from Instant Pot and set aside.
• Add onions to pot and sauté just until they start to soften.
• Add red wine to pot and let simmer until reduced by half.
• Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
• Once wine has reduced, add low-sodium beef broth and bay leaf.
• Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
• Hit Meat/Stew function and increase time to 100 minutes.
• Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
• Remove lid and transfer roast to a serving plate and shred.
• Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
• Set oven to broil and place sandwich rolls on a baking sheet.
• Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
• Brush over rolls and toast 2-3 minutes, just until gold brown.
• Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
• Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.