This Soup and Roast is enough for 4 nice 6” French Dip Sandwiches, OR
the Broth and Onions are what you need for French Onion Soup and the Soup makes enough for 4-6 Servings.
The Roast can also be sliced and saved for Lunch Meat for Hot Beef Sandwiches.
For the French Onion Soup, you will want about 4-6 Oven Proof Bowls
4” round and 2” Tall, as seen in the Picture above.
Keep in mind that you can always add thin slices of the Beef to your Soup as well for a more Hearty Meal.
While this Recipe is for Beef, check out my other French Onion recipe links. French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches
INGREDIENTS FOR THE ROAST.
2 lb Sirloin Tri Tip or Tip Roast.
4 larger Vidallia Sweet Type Onions Sliced in 4mm Slices.
1 Tbsp Montreal Seasoning.
1 tsp Paradise Pepper/Grains of Paradise OR Ground Pepper
1 tbsp Evoo.
1 Bay Leaf
1 c Chicken Broth.
1 c Beef Broth
1/2 c Cab Sauv Red Wine. (Substitution 1 tsp Apple Cider Vinegar and Broth)
3 Cloves Garlic.
3 shakes Fish Sauce. (1/8 tsp)
1 1/2 -2 tsp Better then Bullion Beef Broth.
1 Tbsp Butter
1 Strip Bacon Cooked.
3 Tbsp Bacon Grease for Searing the Roast.
INGREDIENTS FOR THE SOUP OR FRENCH DIP SANDWICHES:
Butter
8-12 slices of Muenster or Monterey Cheese. 2 per Bowl.
2 Mini French Breads (these are about a Foot long each and 3” round and come with 2 in a package, so if you can’t find them, find an equivalent Bread. It needs to hold up to the hot soup….
English Muffins, or Ciabatta Bread will work for the French Onion Soup too. Or something like Hoagies also works)
DIRECTIONS TO COOK THE ROAST:
Rub the Roast with the EVOO and season well with the Peppers and Montreal on allllll sides.
Add Seasoning of your choice. I use Montreal.
Heat the frying pan to Hot, Med Hi or #8.
Add Bacon Grease to the Frying Pan and sear the Meat on Both sides, no longer than 2 min Per per side.
Add the Veggies to the Pot….Onions, Garlic, Fish Sauce, Broths, Bullion, Wine, Bay leaf, Bacon.
When the Meat has been Seared, add it to the top of the Onions in the Pot and nestle it down in a bit. Turn the Griddle off.
Deglaze the frying pan with 1/4 c broth or Wine and add to the top of the Roast. (See Pics).
Put the Lid on. Vent to Sealing.
Set Manual or Pressure cook to Hi and adjust time to 3 min. ..if you like More Rare then do 2 min.
When the Pot beeps. Let it all set and NPR for 35 min. Pin will drop around 10 min in. Do not remove Lid until NPR time is done. When the time is up, then Remove the Lid. Don’t turn the Pot off, it should be on Keep Warm Hi.
Take the Roast out, transfer to a Griddle or Frying Pan big enough that you can slice it in or use plate or Platter for slicing, set aside. I use my same Griddle or Frying Pan that I seared the Meat in, so that I can reduce the Juice to pour back into the Soup. Makes for easy clean up of the Griddle or Pan.
Slice the Meat and Then remove it from the Juices. Set aside.
Pour Juices into a small Pan or the griddle and Reduce down until it’s a little thicker and has turned Brown. After the Juices of the Meat have been Reduced and added back into the Soup, then you will still need the Griddle or Fry Pan again to Grill the Bread for the Soup or Sandwiches. So just make sure that debris is cleared to the side so that you can do the Bread.
ASSEMBLY FOR THE FRENCH ONION SOUP.
Cut slices of the Bread 2” thick.
Get the Oven Proof Bowls out.
Use the Griddle or a Frying Pan turned on and Heated up to Med.
Butter both sides of the Bread and Grill them on A Griddle or Frying Pan like grilled cheese Sandwiches… the Bread needs to be good and Brown but not Burnt, this will help it to hold its shape. They are now giant Croutons.
Preheat the Broiler on your Oven.
If you have a sturdy Jelly Roll Pan you can put the Bowls of Soup on it to broil the Cheese on the Soup. Put the Bowls on the Pan.
Add the Croutons into the Deep Bowls and spoon Soup with Onions over the Croutons. Fill the Bowl with the Soup. The Bread will soak up the Liquid.
Add 2 slices of Cheese on top of the Onions.
Carefully put the Pan into the Oven and Melt the Cheese… it may take up to 5 min but DON’T walk away. Serve Immediately.
ASSEMBLY FOR THE FRENCH DIP SANDWICHES.
Use 6” of the Mini French Bread, Ciabatta or Hoagies. Cut it open like a Sandwich. Butter both insides and fry it on the Griddle or Frying Pan or Toast them in a Toaster Oven.
Use the Sliced Beef from the Roast.
Take only what Meat that you need for the Sandwich and to heat it up, dip it into the Hot Soup with a slotted spoon or spider net Ladle. Lift it out, drain and put it onto the Sandwich.
Add 2 slices of Monterey Jack, Muenster, or Swiss Cheese to the Hot Meat. Close the Sandwich up so that the hot Bread and hot Meat will melt the Cheese.
Using a Soup ladle, push past the Onions in the Soup and just get about a cup of Broth only to serve with the Sandwich. Serve Immediately.
