Another incidence of me striving to perfect one of my favorite sandwiches at home. A bit more effort required compared to just using some roast beef from the deli counter, but it’s well worth the effort.

Ingredients

• Roast & Spices
  • 3 lbs chuck or rump roast
  • 1 Tbs salt
  • 1 Tbs black pepper
  • 1 Tbs garlic powder
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 Tbs olive oil
• Slow Cook
  • 8 cups beef stock
  • 1 packet, Lipton onion soup mix
  • 1 packet, Hidden Valley Ranch Dressing mix
  • 3 onions, sliced
  • 1 Tbs Worcestershire sauce
• Sandwiches
  • 8 French or Hoagie rolls
  • Thinly sliced provolone cheese

Instructions

1. Trim excess fat off the roast, discard. Cut the roast into manageable, fist sized chunks. Rub down the roast with spices. Put onions on bottom of instant pot. Put meat on top. Pour in stock, pressure cook on high for 1 hour.
2. Once roast is done, remove from juices and let rest for 10 minutes before slicing thinly. Can also freeze sliced beef in stock for future use.
   • Personally I recommend separating out the residual onions so you can put them on the sandwich as well if you are making them the day of.
   • Also suggest you pour the stock out of the instant pot into a clear glass container, try and remove any excess fat, pour back into instant pot, set to sauté on high, add additional seasoning to taste (I find extra Worcestershire sauce is usually needed).
3. Set oven to broil on high. After cutting rolls for sandwiches, toast to a golden brown.
4. Assemble sandwiches, then toast in oven before serving with au jus.
   • Sandwich should be spread open on the pan, with the bottom side topped with beef, then caramelized onions if you have any, then cheese. Top side of sandwich should be topped with just bread.
5. Add Dijon mustard or horseradish aioli if you want to take the sandwich up a notch.

Yield: 8 servings