Ingredients:
2 lbs beef chuck roast
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
2 cups beef broth
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon hot sauce (optional)
6 French rolls, split
Mayonnaise (for serving)
Shredded lettuce (for serving)
Sliced tomatoes (for serving)
Pickles (for serving)
Directions:
Season and Sear Roast: Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Set the Instant Pot to “Sauté” mode and heat the vegetable oil. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Cook Roast: Add the beef broth, Worcestershire sauce, soy sauce, and hot sauce to the Instant Pot. Stir to combine. Return the seared roast to the pot, and secure the lid. Set to “Pressure Cook” on high for 60 minutes.
Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for the remaining pressure.
Shred Beef: Remove the roast from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat in the cooking juices.
Assemble Sandwiches: Spread mayonnaise on the split French rolls. Layer with shredded lettuce, sliced tomatoes, pickles, and the shredded beef. Spoon additional cooking juices over the beef if desired.
Serve: Serve the sandwiches hot and enjoy the classic flavors of a Po’ Boy!
Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Kcal: 520 per sandwich | Servings: 6 sandwiches
