Electric Pressure Cooker Hot Roast Beef Sandwiches

This Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of season and the perfect dinner for those chilly Fall evenings!

The inspiration for this recipe came from a picayune cafe in West Yellowstone (Old Town Cafe) that served Open Faced Hot Beef Sandwiches and they were so skilful! I knew that I had to come home and recreate them.

This sandwich is full of flavor and perfect for those chilly Fall evenings! We served it with our Instant Pot Mashed Potatoes and these Oven Roasted Green Beans!

Ingredients needed for these delicious Hot Beefiness Sandwiches:

ii-3 pound beef rump roast (or any beef roast)

salt and pepper, to sense of taste

garlic powder, to taste

onion pulverisation, to sense of taste

two beef gravy mix packets (1 ounce each)

ane Tablespoon Worcestershire sauce

one 1/2 cups beef broth

vi thick slices of bread (for serving; I beloved using sourdough bread)

How to make Instant Pot Open-Faced Hot Beef Sandwiches:

• Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
• Add the roast to the Instant Pot.
• In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef goop.
• Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
• Place the lid on summit of the Instant Pot. Move valve to SEALING (not venting).
• Press Transmission (or PRESSURE Cook) push and ready timer for xl minutes for a 2 pound roast or hour for a 3 pound roast (about 20 minutes per pound of meat).
• When cooking is done, permit roast to exercise a natural release (at least 30 minutes – the longer you tin can let it sit, the amend. Sometimes I volition let a roast stay on Keep WARM for a few hours).
• Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall autonomously fairly easily).
• Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, merely if yous want it to be thicker, you tin mix together ane teaspoon cornstarch and one teaspoon h2o and and then add it in to the gravy and stir until it thickens up).
• To serve, identify some shredded roast on top of a thick slice of staff of life and then top with gravy (similar an open-face up sandwich).

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To make these Beefiness Sandwiches into a freezer meal:

• To brand this into a freezer meal, season roast with table salt, pepper, onion powder and garlic powder and add to a gallon-sized freezer pocketbook.
• Mix together gravy packet, Worcestershire sauce, and beefiness broth. Put freezer bag into freezer and it will terminal upwardly to 90 days.
• When gear up to utilize, dump ingredients from bag into Instant Pot and add together 1/3 cup of water in with the frozen food.
• Place the lid on elevation, move the valve to SEALING, and press the MANUAL (or PRESSURE COOK) button.
• Set timer for 75-120 minutes (35 minutes per pound of roast) .
• Let the roast do a NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

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Serves: 6

Instant Pot Open-Faced Hot Beefiness Sandwiches Recipe

These Instant Pot Open-Faced Hot Beefiness Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!

Prep Time v mins

Melt Time xl mins

Natural Release 30 mins

Total Fourth dimension ane hr xv mins

• 2-3 pound beef rump roast (or whatsoever beef roast)
• common salt and pepper, to gustation
• garlic powder, to taste
• onion powder, to taste
• 2 packets beef gravy mix (1 ounce each)
• 1 Tablespoon Worcestershire sauce
• ane½ cups beef goop
• 6 thick slices of bread (for serving; I dear using sourdough bread)

• Generously season the roast on all sides with common salt, pepper, garlic powder, and onion pulverization.

• Add together the roast to the Instant Pot.

• In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.

• Pour gravy mixture in the bottom of the Instant Pot (try to not launder the seasonings off the roast).

• Place the lid on top of the Instant Pot. Movement valve to SEALING (non venting).

• Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a two pound roast or lx minutes for a three pound roast (about 20 minutes per pound of meat).

• When cooking is done, allow roast to do a natural release (at least thirty minutes – the longer you lot tin allow it sit down, the better. Sometimes I volition let a roast stay on Proceed WARM for a few hours).

• Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should autumn autonomously adequately hands).

• Stir the gravy left in the pot (it should accept thickened up a piffling bit during cooking time, but if you desire it to be thicker, you tin mix together 1 teaspoon cornstarch and 1 teaspoon h2o and so add information technology in to the gravy and stir until information technology thickens up).

• To serve, identify some shredded roast on height of a thick slice of staff of life then elevation with gravy (similar an open-confront sandwich).

To make this into a freezer meal:

To make this into a freezer repast, flavour roast with table salt, pepper, onion pulverization and garlic powder and add to a gallon-sized freezer bag Mix together gravy packet, Worcestershire sauce, and beef broth. Put freezer handbag into freezer and it will concluding up to ninety days.
When ready to utilize, dump ingredients from bag into Instant Pot and add ane/iii cup of h2o in with the frozen food. Place the lid on tiptop, move the valve to SEALING, and press the Transmission (or Force per unit area COOK) button. Set up timer for 75-120 minutes (35 minutes per pound of roast) . Permit the roast do a NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Calories: 218 kcal · Carbohydrates: 1 g · Protein: 34 g · Fat: viii g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 m · Monounsaturated Fat: three g · Cholesterol: 94 mg · Sodium: 336 mg · Potassium: 571 mg · Carbohydrate: one k · Vitamin A: 2 IU · Vitamin C: 1 mg · Calcium: 35 mg · Iron: three mg

• Instant Pot

• Mixing Bowl

• two Forks

Recipe Details

Course: Principal Course

Cuisine: American

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