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Open-Faced Pot Roast Sandwich

Open-Faced Pot Roast Sandwich

Ingredients



Instructions

Pressure Cooker/Instant Pot

  1. Blot chuck roast dry with paper towels and season with salt and pepper. Add olive oil to large skillet. Over high heat, brown roast on all sides. About 3 minutes per side.
  2. Add roast, onion soup mix, beer, water, and chopped vegetables to Instant Pot liner.
  3. Cover and cook on LOW pressure for 2 hours.
  4. When the cooking time is up, let the steam naturally release for 10 minutes.
  5. After 10 minutes, turn the vent to venting release position to release the remaining pressure before removing lid. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.
  6. In a separate bowl mix cornstarch with 1 tablespoon cold water until corn starch is dissolved. Program Instant Pot to “soup” setting and let broth begin to boil. Once boiling, add cornstarch mixture and stir until gravy thickens.
  7. Heat 1 tablespoon of butter over high heat and sautée onions until soft and golden brown.
  8. Serve Pot Roast on toasted Texas Toast and top with cheese and sautéed onions.

Slow Cooker

  1. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until it is tender and pulls apart with a fork effortlessly.
  2. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.
  3. In a separate bowl mix cornstarch with 1 Tbsp. cold water until corn starch is dissolved. Add cornstarch mixture to slow cooker and simmer to thicken.
  4. Heat 1 tablespoon of butter in a skillet over high heat and sautée onions until soft and golden brown.
  5. Serve Pot Roast on toasted Texas Toast and top with cheese and sautéed onions.


Yield: 8 to 10 servings

Inspired by Gatlin’s BBQ

Recipe and photo credit: Texas Beef Team


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