Ingredients
- Ingredients:
- 1 (3lb) beef chuck roast
- Salt and lots of freshly ground black pepper
- 2 tablespoons Olive Oil
- 3 onions, thinly sliced
- 3 cloves garlic, smashed
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 3 cups good quality beef stock
- 8 Italian bread rolls
- 1/2 cup horseradish
- 1/4 cup sour cream
Preparation
Step 1
Directions:
Pre-heat the pressure cooker using the BROWN setting.
Season the beef roast with salt and pepper. Add the oil and brown the beef well on all sides. Take some time with this step and try not to be impatient. Remove the roast to a side plate.
Add the onion, garlic, brown sugar and dried herbs and cook until the onions start to brown. Add a little beef stock, stir and continue to brown until the onions are golden- about 15 minutes.
Pour in the remaining beef stock, scraping the bottom of the cooker to stir up any of the brown bits, and return the roast to the cooker. Lock the lid in place.
Pressure cook on HIGH for 35 minutes.
Let the pressure drop NATURALLY and carefully remove the lid. Remove the roast to a resting plate and loosely tent with foil for at least 10 minutes. While the roast is resting, return the cooker to the BROWN setting and let the onion jus reduce to concentrate the flavors. Season to taste with salt and pepper. Strain the jus into a fat separator and let the fat rise to the surface. Pour the flavorful jus out into ramekins and discard the fat and bay leaf.
Combine the horseradish and sour cream and spread the mixture on each side of the rolls. Thinly slice the beef and fill the sandwiches with the beef and onions. Serve each sandwich with a little ramekin of jus for dipping.