Blade Roast French Dip

Who’s jumped on the instant pot craze? We have, and we can’t say enough good things about it. We haven’t tried a recipe we haven’t loved… This recipe takes seconds to prep and makes for the best pulled beef. If you don’t have an instant pot, this could easily be done in a slow cooker instead. This recipe uses a blade roast, which can be picked up at the shop for $6.00/Ib.

Ingredients

• 3-4Ib blade roast (also called chuck roast)
• salt, pepper, onion powder, garlic powder
• olive oil
• package of dry au jus mix
• 12oz can of beer (We suggest Boshkung’s dark ale)
• butter
• sliced provolone cheese
• red onions
• maple syrup
• freshly chopped parsley
• fresh rolls

Cooking Instructions

Roast Prep

• let roast sit at room temperature for 15-30 minutes
• Turn instant pot on to SAUTE function. When it reads HOT add olive oil. Season roast with salt, pepper and onion powder and sear each side
• Remove from the pressure cooker and set aside. Pour can of beer into the pot and deglaze, scraping any bits from the bottom of the pot
• Place roast back in the pot and sprinkle au jux package over roast
• Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker onto HIGH PRESSURE and set time to 100 minutes
• After time is up let pressure release naturally for at least 20 minutes, then release any extra pressure using valve
• Remove the roast and shred the meat

Preparing buns and caramelized onions

• When you have about 30 minutes left on the pressure cook, prepare your onions. Slice 2 red onions into strips
• Heat butter in a pan and add onions with a drizzle of maple syrup on top. Fry at medium to high heat for 5-6 minutes, until browned
• Add a small amount of water to the pan and reduce heat to low, let simmer until roast is finished, stirring occasionally
• In a bowl, combine melted butter and garlic powder. Brush over each side of bun and broil for 3-4 minutes, until golden brown
• Remove from the oven and add shredded meat, caramelized onions and sliced provolone. Place back under broiler until the cheese has started to melt
• Top with fresh parsley and serve with au jux from the pressure cooker

Using your Crockpot

• follow the same prep steps as listed above for the roast, sear in a pan before placing the slow cooker and then add your beer and au jux package. Cook in slow cooker on low for 7-8 hours

ENJOY!!!