1.) . Place the meat in the bottom of the pot
2.) . In a small mixing bowl, stir together the paprika, dried mustard, garlic powder, onion powder, salt, and pepper. Sprinkle this over the chucks of meat in the pot.
3.) . Add the beef stock, Worcestershire sauce, and balsamic vinegar. Assemble the pressure lid, making sure the pressure release valve is in the seal position.
4.) . Select Pressure and set to high. Set the tiume to 35 minutes and start.
5.) . When down, quick release the pressure.
6.) . Remove the meat from the pot and shred with forks.
7.) . Carefully strain the juice from the pot. Discard solids and use juice for dipping
8.) . Put meat back in pan with the reversible rack set to high position
9.) . Arrange the bread on rack open side up and top with cheese.
10.) . Crisp for 5 minutes @ 400.
11.) . Assemble the sandwiches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (854g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 255 (31%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 160.5mg||49 %|
|Sodium 2410.9mg||83 %|
|Potassium 1886.1mg||50 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 54.4g|
|Protein 83.6g||119 %|
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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: 827
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