Instant Pot French Dip

• 份量: 8 servings
• 准备时间: 5 minutes
• 总时间: 1 hour 20 minutes

配料

2-3 pounds boneless chuck roast or rump roast

kosher salt

pepper

1 tablespoon olive oil

1 large onion, (sliced)

3 cloves garlic, (minced)

2 cups beef broth

12 ounce beer, (may substitute gluten free beer or red wine)

1 tablespoon worcestershire

2 tablespoons dried minced onion

1 tablespoon onion powder

1/2 teaspoon celery salt

1 teaspoon oregano

1/2 teaspoon basil

1 teaspoon Italian seasoning

8 hoagie buns

8 slices provolone cheese

pepperoncini or sliced banana peppers, (for serving)

步骤

Pressure Cooker Instructions

Season both sides of roast generously with kosher salt and pepper. Turn on pressure cooker to SAUTE HIGH and heat oil. Place seasoned beef in pot and sear for 5 minutes undisturbed. Use tongs to flip and sear for an additional 5 minutes. Remove from pot and set aside.

Add sliced onion and sauté for 5-7 minutes, or until tender. Add garlic to the pot and cook for 1 minute, or until fragrant. Remove half the onions and garlic. Set aside for serving with sandwiches.

Add beef broth and deglaze, scraping up browned bits on bottom of the pot with wooden spoon. Add beer, worcestershire, dried minced onion, onion powder, celery salt, oregano, basil, and Italian seasoning to the broth and onions. Stir. Add beef back to pot, nestling in the liquid. Place on lid and seal valve. Cook on HIGH pressure 45 minutes then allow pressure to naturally release 25 minutes. Let out any remaining pressure.

Remove meat to a large bowl. Remove pot from the instant pot and allow the au jus and the beef to rest for 10-15 minutes so meat is cool enough to handle. Use a fork to separate beef in big chunks and set aside. Cover with foil to keep warm.

Use skimmer to ladle out onions and add to meat bowl. Skim fat from au jus by using a fat separator or place the pot in the refrigerator for 5-10 minutes to cool down more and use a large spoon to skim top.

Pour broth back into serving bowl with meat or add to small bowls for dipping.

For sandwiches: Preheat oven to 375°F. Open up sliced hoagie buns and butter the insides. Place opened buns on a baking sheet and toast for 5 minutes. Remove from oven, add a slice of provolone cheese to each roll, and bake for 1 minute longer. Divide beef between buns and serve immediately with pepperoncini and bowls of au jus for dipping.

Slow Cooker Instructions

Season roast with salt and pepper. Add oil to a large skillet and sear all sides. (For dump and cook: This step may be skipped, but you will sacrifice some flavor.) Transfer beef to crockpot.

Add sliced onion to the skillet and sauté for 5-7 minutes, or until tender. Add garlic and cook for 1 minute or until fragrant. Remove half the onions and garlic. Set aside for serving with sandwiches. (For dump and cook: Add all the raw, sliced onions to the slow cooker.)

Add beef broth, beer, worcestershire, and spices to the slow cooker. Cook on LOW for 6-8 hours, or until meat is very tender.

备注

Modified recipe. Original recipe at: https://www.mamagourmand.com/instant-pot-french-dip/

营养

• 卡路里: 524 kcal
• 总脂肪: 25 g
• 饱和脂肪: 11 g
• 胆固醇: 98 mg
• 钠: 1022 mg
• 总碳水化合物: 38 g
• 膳食纤维: 2 g
• 总糖: 6 g
• 蛋白质: 36 g