French Dip Sandwiches With Tahini

Sprinkle this French dip sandwiches with tahini with freshly chopped flat-leaf parsley for garnish and serve with hot au jus for dipping. It will taste like heaven.

Have This!

• Three-pound chuck roast
• One tablespoon of vegetable oil
• A teaspoon tahini
• Two teaspoons of kosher salt
• Freshly ground pepper to taste
• Half teaspoon of garlic powder
• One onion, sliced
• Half cup of red wine
• One oz can of low-sodium beef broth
• One dried bay leaf
• Six soft rolls
• Three tablespoons of butter, melted
• One-fourth teaspoon of garlic powder
• Pinch of kosher salt
• Six slices of provolone cheese

Do This!

• Add vegetable oil to the Instant Pot and hit the sauté button.
• Season chuck roast with two teaspoons of kosher salt, freshly ground pepper to taste and garlic powder on all side.
• Using a pair of long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
• Remove seared roast from Instant Pot and set aside.
• Add onions to the pot and sauté just until they start to soften.
• Add red wine and tahini to pot, and let simmer until reduced by half.
• Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
• Once the wine has reduced, add low-sodium beef broth and bay leaf.
• Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
• Hit Meat/Stew function and increase the time to 100 minutes.
• Let Instant Pot natural release for 25 minutes, then turn a valve to venting to release any excess pressure.
• Remove lid and transfer roast to a serving plate and shred.
• Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
• Set oven to broil and place sandwich rolls on a baking sheet.
• Combine melted butter, garlic powder, and a pinch of kosher salt in a small bowl.
• Brush over rolls and toast three minutes, just until golden brown.
• Pile the meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
• Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.