Ingredients: |
Ingredients: 2 tablespoons olive oil
2 lbs. chuck roast
1 yellow onion, roughly chopped
6 cloves garlic, smashed
32 oz. beef broth
1/4 cup Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt
fresh cracked pepper
Serve with:
10 oz. loaf French baguette
provolone cheese
horseradish sauce
fresh chopped parsley
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Directions: |
Directions:Heat oil in the instant pot set to the saute function.
Season roast on all sides with salt and pepper.
Sear roast, cooking for about 2-3 minutes on each side or until a dark golden brown crust forms on all sides. Set roast aside.
Keeping the instant pot on the saute function, add onion and garlic along with a large pinch of salt and pepper, and cook for 4 minutes, stirring frequently.
Add a splash of beef broth to the pot and deglaze the pan, scraping all the yummy bits off the bottom.
Add beef roast back to the instant pot.
Add beef broth, Worcestershire, thyme, oregano and a couple large pinches of salt and pepper to the instant pot.
Seal instant pot and pressure cook for 75 minutes using the manual setting.
Let the instant pot naturally release.
Shred beef with two forks.
Slice French baguette lengthwise and place on a baking sheet, cut side up. Layer shredded beef on one side of the baguette and provolone on the other. Broil for 1-2 minutes or until the cheese melts.
Strain cooking liquid from the instant pot and serve with French dip sandwiches.
Drizzle with horseradish sauce and garnish with fresh parsley if desired. |
This recipe for FRENCH DIP is from