This was amazing! Instant pot success! It’s my son frankie’’s favorite meal. But I didn’t want to do the crockpot so I did this instead. This was so quick and easy to make and absolutely delicious! The left over roast will be used in bbq nachos tomorrow night!
2.5 pound chuck roast
1 tablespoon of vegetable oil
freshly ground pepper to taste
1 tbsp of garlic salt
1 onion, sliced
1/2 cup of red wine
1 14 oz can of low-sodium beef broth
1 dried bay leaf
1 tbsp better than boullion beef
small baguettes
3 tablespoons of butter, melted
1/4 teaspoon of garlic powder
pinch of kosher salt
sliced provolone cheese
sliced mozzarella cheese
6 oz cream cheese
Turn instant pot on to sauté. Add oil. Season roast with with garlic salt, and pepper. Brown roast on all sides!
Remove roast and add onions. Sauté until soft. Once soft add wine to deglaze pan and reduce wine by half. Add broth, boullion and bay leaf.
Place meat into trivet and lower into the pot. Place lid on pot. Turn instant pot into meat/stew setting. Change time to 100 minutes (1 hr 40 min). Then let natural release for 25 minutes.
Shred meat. Slice bread in half, trove some of the top middle bread for easier eating. Brush with butter, sprinkle with garlic salt and place in broiler until brown. Top bottom bun with meat, provolone and mozzarella. Place about 1 oz. of cream cheese on top bun. Place back under broiler. Strain sauce for dipping. I placed onion on my sandwich.
Enjoy!
