Roast….Sirloin Tip IP and French Dip Sandwiches

This Roast in my opinion is fantastic for slicing thinly for Sandwiches, hot or cold! We ate some like steak. Very Tasty but Not as tender as Prime. The French Dip is the best or equal to the best out there, so tender, and delicious. The Aujus that it makes is better than any other including restaurants.
See Recipe at the bottom.
This Meat and Broth can also be used for Hot Beef sandwiches… you would just make Gravy (with a slurry of 1 Tbsp Flour to 1 c Broth) from the Broth and dip the thinly sliced Meat in the Gravy just before serving

3 Lb Sirloin Tip Roast … or even Eye of the Round Roast at Room Temp. For thin Slicing and sandwiches
4 pieces of bacon if desired (lightly fried. This will give the meat extra flavor).
You can also just paint the roast with bacon grease if you want before seasoning.
1 1/2 Tbsp McCormick Montreal season.
3/4 c red wine.
1/4 c water.
2 1/2 c sliced onion 1/4” slices and Caramelized.
3 Tbsp Butter.
3-4 small shakes fish sauce. ( 1/8 tsp…ish).
1 tsp Better than Bullion Beef.
2 tsp Reduced Sodium Better than Bullion Chicken.
2 Tbsp EVOO (olive oil).
Optional …8 small 2” potatoes (baby but not mini)1 lotus steamer for potatoes.

Bring Roast to Room Temp.
Rub the Roast with the EVOO and season well with the Seasoning on allllll sides.
Using a heavy Frying Pan on Med HI to Hi heat… heat to Hot, and add Evoo to the Frying  Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.
Add the Bullion and Fish Sauce in the Pot.
Add the Onions to the Pot. Saute them for a minute and then
Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.
Move the Seared Roast to the Pot . Set it on the Trivet.
Use a lotus steamer, after the Roast is in the pot set on top of the roast and bacon and add the Potatoes to the top.
Lid on. Vent to Sealing.
Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.
When the pot beeps . Let it all set NPR for 35 min. The pin will drop much sooner.

These Potatoes go on top. If you want Potatoes..

Put the Bullion and fish sauce in the Pot.
Add the onions to the Pot. Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.

There were different Roasts that can be used. The Wagyu was by far the best.

This is An American Wagyu Beef Sirloin Tip. Manager special $8.00 off! Ill take it! Here at the moment our IGA charges $18.99 per lb for Deli sliced roast beef. This one gave us dinner for 3 plus almost 1 lb sliced roast beef left for sandwiches.

Season the Room Temperature Roast well on allllll sides.
Heat the frying pan to Hot, and add Evoo to the Frying  Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.

Use a lotus steamer, after you move the roast into the pot (above) set on top of the roast and bacon and add the 8 potatoes to it. Add seasoning of your choice. I used Montreal.

Deglaze the frying pan again with remaining wine/Broth.

Lid on. Vent to Sealing.

Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.

When the pot beeps . Let it all set NPR for 35 min.

When you first cut the roast, it will be Medium (above) and as you slice further into it, it will be Med Rare. (Below) So, for those that want the slices a bit more done, simply turn the pot to sauté and dip them into the broth in the pot for a few seconds to a min. Don’t over cook and remember to turn the pot off.

Serve with a little Aujus.

For French Dip Sandwiches. French Dip Sandwiches
This is gonna be soooo good?

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For French Dip Sandwiches:

Thinly sliced beef.
Hoagie Rolls
Butter or Evoo.
Cheese if desired.
Mayo if desired.
Preheat oven or toaster oven to 350°

Use a cookie sheet, and Make sure Hoagie rolls  are sliced in half and buttered or drizzled with EVOO, then place them in the oven,  open faced,…heat up just to lightly toasted in the oven. 350° 10-15 minutes ish max.

Turn the Instant pot to Sauté. Heat up the Broth with the onions in it, or use any stove top pot until simmering… have sliced beef ready beside the pot. Make sure to Taste the broth, and if it tastes a little too concentrated, then add about 1/3 cup of water. Taste again.

Have the Cheese slices  cut in half and ready for the sandwiches. 

Right  before getting the rolls out, take enough of the beef to make the sandwiches plus one more ( the meat shrinks) into the broth for a couple of minutes to heat through. But do not boil. Your not cooking the already cooked meat.

 [Save  the rest for roast beef sandwiches. The lunchmeat freezes too.]

Take rolls out of the oven and lightly spread with mayo if desired I didn’t .. Add Cheese to one side of the hot Rolls.
With tongs, lift out some of the Beef and onions out of the broth… squeeze well and shake off the excess broth into the pot. Put the beef on the Rolls. Serve on a plate with a cup of hot Aujus . Enjoy!