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Suggest a better descriptionSeason the roast with the salt, pepper.
Turn the instant pot to saute and add the olive oil. When the oil is hot, sear the roast both sides until browned (3 min) then remove from pot.
Add the frozen onions and 2 garlics to the instant pot and saute until onion is soft. Turn instant pot off.
Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.
Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then quick release.
Remove meat from Instant Pot onto a large plate and slice or shred.
Strain the liquid from the Instant Pot through a strainer into a bowl.
Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
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Serving Size: 1 (589g) | ||
Recipe Makes: 1 | ||
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Calories: 143 | ||
Calories from Fat: 66 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2178.7mg | 75 % | |
Potassium 510mg | 13 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 14.7g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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