A beauty like rosé can still be a beast. Red wines pair well with beef, but for a lighter, less wintery mix, try a vibrant rosé. Its acidity will help cut the beefy fat.
For the rolls, Dutch crunch or rustic ciabatta that get really crunchy when toasted are ideal. The roast slices much easier when completely cooled and rested in the refrigerator, so this is perfect to prep the night before.
- 2–3 pound chuck roast
- 2 tablespoons butter, melted
- 6 cloves garlic, minced
- 2 tablespoons salt
- 2 teaspoons ground black pepper
- 1 medium onion, sliced
- 1 tablespoon vegetable oil
- ½ cup rosé
- ½ cup soy sauce
- 3 cups unsalted beef stock
- 1 bay leaf
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme
- 6 rolls
- 6 slices provolone or Swiss cheese
Set Instant Pot to sauté.
In small bowl, combine melted butter and 2 cloves minced garlic. Set aside.
Coat roast with salt, pepper and 4 cloves minced garlic. Sear in Instant Pot bowl for 2 minutes on each side to form brown crust. Remove roast and set on plate.
Sauté onion in vegetable oil until softened and slightly brown, 4–5 minutes. Scrape up meat bits from bottom of pot. Deglaze onions with rosé, soy sauce and beef broth. Add bay leaf, thyme and Worcestershire sauce. Place roast atop onions. Secure lid and close pressure valve. Cook for 45 minutes on high pressure.
Once roast is done, let pressure naturally release for 10 minutes. Release remaining pressure, according to manufacturer’s instructions.
Remove roast, and place on cutting board. Rest for 5–10 minutes. Slice thinly. Strain onions from jus, and place in bowl. Divide jus between 6 small bowls or ramekins. Slice rolls, and brush with melted garlic butter.
Heat oven to 400°F. Toast rolls for 4–5 minutes, or until edges are browned.
To assemble, stack slices of beef onto one-half of roll. Top with caramelized onions. Add slice of cheese to other half of roll. Toast in oven open-faced until cheese melts, 3–4 minutes.
Serve sandwiches with warm ramekin of jus to dip. Serves 6–8