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Instant Pot Po Boy Roast Beef Sandwich


  • Author: 365 Days of Slow and Pressure Cooking
  • Yield: 6 servings 1x

Description

Roast beef drenched in gravy served on a crusty bun with lettuce, tomatoes and pickles.  Use your Instant Pot to make the tender, shreddable beef. 


Ingredients

Scale
  • 3 pound chuck roast, trimmed of fat and cut into quarters and patted dry
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp canola or vegetable oil
  • 2 cups beef broth
  • Cornstarch
  • Fresh white bakery bread for sandwiches (french loaf or hoagie rolls do great)
  • Tomatoes, dill pickles, shredded lettuce and mayonnaise

Instructions

Instant Pot Instructions:

  1. In a small bowl or ramekin stir together salt, pepper, garlic powder, onion powder. Rub the seasonings all over the meat.
  2. Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the 4 pieces of roast and let sear on one side for 3 minutes and then flip and sear on another side for 3 minutes. Use tongs to move meat to a plate. 
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Add meat back into the pot.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. When time is up let the pressure release naturally for 15 minutes. Move valve to venting. Remove the lid.
  5. Place meat on a cutting board. Shred. 
  6. Pour out all but 1 cup of liquid from the pot. In a small bowl stir together 1 Tbsp cornstarch with 2 Tbsp cold water. Turn Instant Pot to sauté. Pour in the cornstarch mixture to thicken the gravy. When gravy is thick turn off Instant Pot. Add meat back into pot and stir to coat with the gravy.
  7. Cut your bread for sandwiches. You can toast your bread, if desired, in the oven using the broil setting. Spread mayonnaise on the bread, add a generous helping of roast beef on top and then pickles, lettuce and tomatoes. Eat and enjoy!

Slow Cooker Instructions:

  1. In a small bowl or ramekin stir together salt, pepper, garlic powder, onion powder. Rub the seasonings all over the meat.
  2. Heat a pan over medium high heat. Add in oil and swirl it around. Add in the 4 pieces of roast and let sear on one side for 3 minutes and then flip and sear on another side for 3 minutes. Use tongs to move meat to the slow cooker.
  3. Pour in the broth.
  4. Cover and cook on low for 8-12 hours, or until roast is tender and shreddable. 
  5. Place meat on a cutting board. Shred. 
  6. Pour out all but 1 cup of liquid from the slow cooker. In a small bowl stir together 1 Tbsp cornstarch with 2 Tbsp cold water. Turn slow cooker to high. Pour in the cornstarch mixture to thicken the gravy. When gravy is thick add meat back into pot and stir to coat with the gravy.
  7. Cut your bread for sandwiches. You can toast your bread, if desired, in the oven using the broil setting. Spread mayonnaise on the bread, add a generous helping of roast beef on top and then pickles, lettuce and tomatoes. Eat and enjoy!
  • Category: Beef
  • Method: Instant Pot or Slow Cooker