Let me start by saying I GOT AN INSTAPOT lol!!!! And I have been having a whole lot of fun playing with/getting used to it! Something as simple as making boiled eggs is so much faster in it… yes, I did boil eggs just to see lol! The next few posts are mostly going to be Instapot recipes…. sorry!
Here is my new Instapot!!! Chris bought it for me for our 10th anniversary! I had only been hinting for awhile now how much I wanted one lol!
And here are the ingredients I used to make this recipe.
I started by adding the vegetable oil to the bowl of the Instapot, using it on the Sauté function and browned all sides of the roast… after I had sprinkled the salt, pepper and garlic powder on it. It took about 2 minutes per side.
I removed the roast to a plate and tossed in the onions… still on Sauté, and let them cook until they started to soften.
Next came the beef broth and apple cider vinegar (to help tenderize the meat).
Then I put the roast back in and set the Instapot to Pressure Cook with a timer of 100 minutes and let it do it’s thing! I let the pressure escape “naturally,” which took about 25 minutes.
While it was cooking I cut 2 x 5 inch pieces of a baguette, cut it in half, buttered it and sprinkled garlic powder and Italian seasoning on it so it was ready to toast right before the meat was finished.
When it was done I started to cut the beef but it ended up being more like shredding it because it was so tender it fell apart! I placed roast beef on one half of each of the baguette pieces, topped it with slices of Havarti cheese and put it back in the oven for about 3 minutes to melt/brown the cheese.
I strained the “au jus” through a fine sieve, poured it into bowls, put the tops on the beef sandwiches and served it all with some Air Fryer French Fries for a delicious first dinner from the Instapot!
I even ended up with enough of the roast beef and au jus to freeze for another night!
Roast Beef Dip (au jus)
Preparation Time: 15 minutes Cooking Time: 100 minutes Pressure release time: 25 minutes Servings: 4 – 6
- 2 – 3 lb. roast (I used a sirloin tip roast)
- 2 tbsp. vegetable oil
- 1 tsp. garlic powder
- salt and pepper to taste
- 1 cup sliced red onion
- 2 cups beef broth
- 1 tsp. apple cider vinegar
- Havarti Cheese slices
- Sprinkle roast with salt, pepper and garlic powder.
- Put Instapot onto Sauté function, add vegetable oil and brown roast on all sides.
- Add onions and cook until they are just starting soften.
- Add beef broth and apple cider vinegar and cook on Sauté for one more minute.
- Switch Instapot to pressure cook function and add roast beef to bowl of Instapot.
- Set the Instapot to 100 minutes and let roast cook.
- Before roast is cooked cut baguette into large pieces, cut pieces in half, spread butter on pieces then sprinkle with garlic powder and Italian seasoning to toast when roast is almost done.
- Allow Instapot to Naturally release steam, about 25 minutes.
- To toast baguette, place in 375 degree oven for about 10 minutes.
- Remove roast from pot and slice/shred for sandwiches.
- Strain au just from pan juices.
- Place roast beef on toasted halves of baguette and top with slices of Havarti cheese.
- Return to oven for about 3 minutes, until cheese starts to melt and brown.
- Remove from oven and place tops on sandwiches.
- Serve with au jus in small bowl with sandwiches.