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Instapot French dip sandwhiches Recipe


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     Instapot French dip sandwhiches

Category   Entrees - Maindishes
Sub Category   None

1 tablespoon vegetable oil
3 lbs chuck roast
2 tsp kosher salt
2 tsp ground black pepper
1/2 tsp garlic powder
1 large yellow onion thinly sliced
1/2 cup sweet red wine
1/2 cup soy sauce
4 cups unsalted beef stock
1 bay leaf
2 loaves french bread
1 stick salted butter
16 slices provolone cheese

Season roast with salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast. Sear the roast. Turn on saute and adjust the heat level to more. Allow the pot to heat up until the display reads hot. Add vegetable oil and allow it to heat up.
Place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until its nicely browned. Turn the roast and brown on each side. Once browned remove the roast from the pot and set aside. Leave the browned bits on the bottom of the pot.
Saute onion. Add sliced onion to the pot and saute, deglazing the bottom of the pot and tossing the onion in the browned bits as the cook. Cook onions until they are caramelized. Add red wine to the onions and cook, continuing to deglaze the bottom of the pot until the wine is reduced by half. About 2-3 minutes.
Add soy sauce, stock and roast to the pot. Add the bay leaf. Turn off the saute function. Close the instapot, set the pressure to manual for 100 minutes. Once the time is done allow for a 25 minute natural pressure release. The roast is ready to serve. It will fall apart as you try to remove it from the pot. Serve it straight from the pot pulling pieces of meat off the roast. Scoop out some of the juice (au jus) with a ladle and serve it in a small ramekin for dipping. Toast the bread and place pieces of provolone cheese on the bread and serve the roast over the top of the cheese.

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