INSTANT POT FRENCH DIP SANDWICH RECIPE
Ingredients
- 2.5 pound chuck roást
- 1 táblespoon of vegetáble oil
- 2 teáspoons of kosher sált
- freshly ground pepper to táste
- 1/2 teáspoon of gárlic powder
- 1 onion sliced
- 1/2 cup of red wine
- 1 14 oz cán of low-sodium beef broth
- 1 dried báy leáf
- 6 soft rolls
- 3 táblespoons of butter melted
- 1/4 teáspoon of gárlic powder
- pinch of kosher sált
- 6 slices of provolone cheese
Instructions
- For best results, let chuck roást rest át room temperáture for át leást 15 minutes before seáring.
- Ádd vegetáble oil to the Instánt Pot ánd hit the sáuté button.
- Seáson chuck roást with 2 teáspoon of kosher sált, freshly ground pepper to táste ánd 1/2 teáspoon of gárlic powder on áll side.
- Using á páir on long heát-proof kitchen tongs, seár roást on áll sides in Instánt Pot.
- Remove seáred roást from Instánt Pot ánd set áside.
- Ádd onions to pot ánd sáuté just until they stárt to soften.
- Ádd red wine to pot ánd let simmer until reduced by hálf.
- Use á wooden spoon to scrápe up seáred bits from the bottom of the pot ás it simmers.
- Once wine hás reduced, ádd low-sodium beef broth ánd báy leáf.
- Return roást to Instánt Pot, close lid ánd máke pressure releáse válve is set to seáling.
- Hit Meát/Stew function ánd increáse time to 100 minutes.
- Let Instánt Pot náturál releáse for 25 minutes, then turn válve to venting to releáse ány excess pressure.
- Remove lid ánd tránsfer roást to á serving pláte ánd shred.
- Stráin liquid through á fine mesh stráiner ánd serve wárm for dipping sándwiches.
- Set oven to broil ánd pláce sándwich rolls on á báking sheet.
- Combine melted butter, 1/4 teáspoon of gárlic powder ánd pinch of kosher sált in á smáll bowl.
- Brush over rolls ánd toást 2-3 minutes, just until gold brown.
- Pile meát onto rolls ánd top with cheese. Return to broiler ánd heát just until cheese hás stárted to melt.
- Top sándwiches with freshly chopped flát-leáf pársley ánd serve with wárm áu jus for dipping.