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.