Unbelievable Beef Dip PPCXL Style

                                    

I have never had much success making a tender flavour infused roast beef that would be worthy of making a beef dip sandwich.  I always found that my crockpot slow cooker made my roast taste bland or boiled.  The meat was dry, never really moist and tender. I decided that I was going to try and make the roast beef in my power pressure cooker XL.  THE RESULTS WERE AMAZING and here is how I did it.

I used a really cheap sirloin tip roast from Costco. I have a 10qt PPCX I set it on meat and set the timer for 50 minutes 

As it was heating I used the PPCXL to seared the roast in olive oil seasoned with seasoning salt on all sides to seal in the juices.

 I then added approximately two French onion soup dry mix packages (I used bulk soup 1/2c so I am estimating) 

I added 3c water and 1/2c cooking sherry and 6 sprigs of fresh Thyme removed from the stem 

I then put the lid on making sure the steam valve was closed allowing it to reach the correct pressure.

When the timer was done I did a quick took out the roast and sliced it at this point the meat was medium well. 

I then put the slices back in the PPCXL for an additional 5 minutes. When it was done I did a quick release again. 

I then prepared a ciabatta bun with a mix of mayo and horseradish added the beef slices, caramelized onions and mushrooms and then topped with grated Asiago cheese. 

I then used the broth that I cooked the beef in as the au jus or dipping. 

Too Carmelize the Onions & Mushrooms

While your roast is cooking prepare the following:

Slice 3 cups of Onions & 3 cups of Mushrooms (you can use whatever kind of onions or mushrooms you prefer I used yellow onion and a mix of white & cremini mushrooms)

Melt 2 Tbsps of butter to a large frying pan on med high heat

Add onions and continue to cook them until the have reduced significantly and have turned a caramel brown.

Move the onions to one side of the frying pan 

Add 1 Tbsp of butter and the mushrooms

Continue cooking until the mushrooms have reduced and have turned brown.

Incorporate the mushrooms and onions together and continue to cook until completely camelized.

I can't even believe how good these turned out! Better than any restaurant I've ever been to.  You could adjust the cooking time of the meat if you prefer it more rare. I have made this again because it was so delicious.  The second time the roast was frozen but I did everything the same except after I cooked it and sliced it I returned it to the PPCXL for 20 minutes instead of 5 minutes. (Again we like our meat well done so you can adjust your cooking times to how you prefer your meat cooked)

The au jus was so good the sherry gives it such an amazing flavor. The meat was fall apart tender!  

I've said it once and I will say it again you will never use your crockpot again after getting this electric pressure cooker.  Never could I have imagined taking a frozen roast out and having it on the table cooked full of flavor and fall apart tender in 70 minutes. Comment below if you try this recipe or if you have any suggestions of recipes you'd like me to try.