Instant-Pot Deconstructed Beef Dip

A new take on a classic dish. I deconstructed a classic Beef Dip using these great cheese wraps.

Adding sliced roast beef, onions, mushrooms and a great Au Jus on the side.

Ingredients

3-4 lbs Beef Roast

1 tbsp olive oil

2 cups high quality Beef Broth

2 tbsp Soy Sauce

2 medium onions, divided

Pinch of thyme

Pinch of rosemary

3 tsp minced garlic

1/4 lbs mushrooms

1 tbsp butter or cooking oil

Parmesan cheese wraps

Salt and pepper

1. Preheat oven to 375°

2. Season your roast well with salt and pepper

3. Dice 1 onion.

4. Set your instant pot to saute and add olive oil, brown each side of the roast for 2 minutes

5. Set roast aside and add diced onion and minced garlic to pot, cook onion until clear

6. Deglaze pot with beef broth and add thyme, rosemary and soy sauce.

7. Add beef back in to the pot and seal lid.

8. Cook on high pressure for 45 minutes with natural release for 25 minutes.

9. While beef is cooking slice 2nd onion into thin halves and mushrooms into thin slices.

10. Cook mushrooms and onions in butter or oil, seasoned with salt and pepper, until onions are caramelized

11. Place parmesan wraps on a parchment lined baking sheet and cook for 6 minutes in oven

12. Remove wraps and let cool for 5 seconds then place on upside down bowls to cool into a bowl shape. This has to be done within 30 seconds of pulling wraps from the oven so they don't cool down.

13. Once beef is finished its cooking cycle set aside for shredding or slicing.

14. Set instant pot to saute and reduce Au Jus for 5-10 minutes to naturally thicken

15. Enjoy!