French Dip with Onions & Mushrooms in Instant Pot

Dec 9, 2020

2 min read

Instant Pot French Dip with Onions and Mushrooms

I love French Dip, and I can honestly say that this is best I’ve ever had. The Beef was fall-apart tender and loaded with flavor. The Onions pretty much disintegrate, so even Onion haters will reap the benefit of the Onion flavor without complaint. The Mushrooms are a very nice touch. The melted Swiss Cheese and crispy Baguette are like wrapping a present and putting on a beautiful bow.

INGREDIENTS:

2 ½ – 3 cups Onions, cut in strips

4 oz Fresh Mushrooms, washed and cut as desired

3 lb Beef Roast (Pictured is a London Broil, Chuck, Rump, Sirloin)

Seasonings – Salt, Pepper, Rosemary, Thyme, and Oregano

1 Bay Leaf

4 – 6 cloves Garlic, chopped

2 large Onions, sliced and quartered

1 TBSP Worcestershire Sauce

1 TBSP Tamari Soy Sauce (Dark Soy)

2 TBSP Brown Sugar

PREPARATION:

Rub Seasoning mix into all sides of Roast. Just a Dash or so on each side is good.

Preheat IP to Saute, drizzle Olive Oil in the bottom. Sear Roast on all sides. Remove and set aside.

Deglaze the IP with 1 cup Beef Broth, making sure to scrape up all the browned bits. All I had was canned Broth, so I oomphed it up by simmering with 1 Carrot, 1 Rib Celery, ¼ cup Onion, Pepper, and ¼ cup Red Wine and simmered until it reduced.

Add Mushrooms, Onion, Worcestershire, Soy, Bay Leaf, and Oregano. Make a little nest in the center of the IP and settle Roast in. Pour another ¼ – ½ cup of the Brother over the Roast. Sprinkle Brown Sugar over the Roast. Close, seal, and set for 65 – 70 minutes.

Remove Roast and shred with 2 forks. -OR- slice thinly. Turn the heat up in the IP and let Au Jus thicken.

Serve French Dip on sliced Baguettes or other very crusty loaf. Place Onions, Mushrooms, and a few slices of Swiss Cheese or Havarti on each sandwich. Serve Au Jus on the side in a ramekin or other small bowl for dipping.

If you would like to cook this in your slow cooker, sear the Roast on the Stove and then add to your Slow Cooker. Cook the Vegetables in the same pan, and then deglaze with Broth. Add to Slow Cooker.

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