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1 hour hr 15 minutes mins
4 Comments
5 from 1 vote
This Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!
The inspiration for this recipe came from a little cafe in West Yellowstone (Old Town Cafe) that served Open Faced Hot Beef Sandwiches and they were so good! 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 Beef Sandwiches:
2-3 pound beef rump roast (or any beef roast)
salt and pepper, to taste
garlic powder, to taste
onion powder, to taste
2 beef gravy mix packets (1 ounce each)
1 Tablespoon Worcestershire sauce
1 1/2 cups beef broth
6 thick slices of bread (for serving; I love 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 broth.
- Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
- Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
- Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
- When cooking is done, allow roast to do a natural release (at least 30 minutes – the longer you can let it sit, the better. Sometimes I will 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 apart fairly easily).
- Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
- To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).
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To make these Beef Sandwiches into a freezer meal:
- To make this into a freezer meal, season roast with salt, pepper, onion powder and garlic powder and add to a gallon-sized freezer bag.
- Mix together gravy packet, Worcestershire sauce, and beef broth. Put freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food.
- Place the lid on top, 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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This post was included in our First 5 Things You Must Make In Your Instant Pot video– for more inexpensive and delicious recipes like this one, click here to check it out!
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Serves: 6
Instant Pot Open-Faced Hot Beef Sandwiches Recipe
5 from 1 vote
These Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Natural Release 30 minutes mins
Total Time 1 hour hr 15 minutes mins
PrintPin
Ingredients
- 2-3 pound beef rump roast (or any beef roast)
- salt and pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- 2 packets beef gravy mix (1 ounce each)
- 1 Tablespoon Worcestershire sauce
- 1½ cups beef broth
- 6 thick slices of bread (for serving; I love using sourdough bread)
Instructions
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 broth.
Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
When cooking is done, allow roast to do a natural release (at least 30 minutes – the longer you can let it sit, the better. Sometimes I will 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 apart fairly easily).
Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).
Notes
To make this into a freezer meal:
To make this into a freezer meal, season roast with salt, pepper, onion powder and garlic powder and add to a gallon-sized freezer bag Mix together gravy packet, Worcestershire sauce, and beef broth. Put freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food. Place the lid on top, 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.
Nutrition
Calories: 218 kcal · Carbohydrates: 1 g · Protein: 34 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 94 mg · Sodium: 336 mg · Potassium: 571 mg · Sugar: 1 g · Vitamin A: 2 IU · Vitamin C: 1 mg · Calcium: 35 mg · Iron: 3 mg
Equipment
Instant Pot
Mixing Bowl
2 Forks
Recipe Details
Course: Main Course
Cuisine: American
This post was included in our10 Fall Instant Pot Recipes video– for more inexpensive and delicious recipes like this one,click here to check it out!
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Join The Discussion
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Michelle says:
Think I just pop this in a crockpot?
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Jean Hostetler says:
Could you tell me how long to “bake” this in a crock pot
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Momma Cyd says:
We love "Low and Slow" when it comes to cooking meat in the slow cooker. Cook on low for 7-8 hours.
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Momma Cyd says:
You could easily cook this in a crock pot.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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