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French Dip Chuck Roast Recipe

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This recipe for French Dip Chuck Roast, by , is from SarahCate's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Philipson


2.5 lb Chuck Roast
1 tbsp. vegetable oil
2 tsp. kosher salt
Freshly ground pepper to taste
1/2 tsp. garlic powder
1 sliced onion (or 1/2 cup dried shallots)
1/2 c. red wine
1 14oz. can beef broth (low sodium if available)

Let roast rest at room temperature for at least 15 minutes
Add Vegetable Oil to Instant Pot and hit sauté button
Season chuck roast with kosher salt, pepper and garlic powder on all sides
Using heat-proof kitchen tongs, sear roast on all sides in Instant Pot
Remove seared roast and set aside
Add onions to pot and sauté until they just start to soften
Add red wine and let simmer until reduced by half
Use a wooden spoon to scrape up seared bits from bottom of the pan as it simmers.
Once wine is reduced, add beef broth.
Return roast to Instant Pot, close lid and make sure 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 excess pressure
Remove lid and transfer roast to serving plate/dish and shred.
Strain liquid through fine mesh strainer and serve warm for dipping sandwiches if desired.

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Personal Notes:
Recipe from Number2-pencil.com




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