The recipes I have chosen to present here this week are both hot sandwich recipes. Hot sandwiches are perfect for this time of year when the weather can be quite variable and is often unpredictable. Today’s recipe is an Instant Pot beef sub.

Pot roast is a classic dish. And there are a plethera of ways to prepare it. What makes this particular one blog worthy is the horseradish sauce the meat is cooked in. For those who are not huge fans of horseradish, no worries. The horseradish sauce is not overpowering. It is wonderfully tempered by the beef broth, butter, and touch of sugar that are also part of the sauce that the meat is both cooked in and served with. We enjoy the flavorful meat served on crusty rolls with some arugula.

Horseradish Pot Roast Sandwiches

Horseradish Pot Roast Sandwiches (adapted from tasteofhome.com)  Total Time Required: 1-1/2 hours, Prep Time: 15 minutes, Cook Time: 1-1/4 hours, Yield: 6 servings

Ingredients:

• 1 boneless beef chuck roast (2 to 3 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium onions, (about 2 cups) thinly sliced into rainbows
• 6 to 8 ounces prepared horseradish
• 1/2 cup beef broth
• 2 tablespoons butter, melted
• 1 large garlic clove, minced
• 1 tablespoon sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• rolls and arugula, for serving

Directions:

Place the roast in a 6-quart Instant Pot and sprinkle it with salt and pepper. Top the roast with the sliced onions.

Season the roast and place in it the pot with the sliced onions.

In a small bowl, combine the horseradish, beef broth, melted butter, garlic, and sugar.

Combine the horseradish, broth, butter, garlic, and sugar in a small bowl.

Pour the mixture over the roast and onions. Cook on pressure setting “HIGH” for 20 minutes/pound of meat. When done, allow the pressure to naturally reduce for 10 minutes.

Pour the sauce over the meat and cook.

Remove the roast from the pot. Allow it to cool slightly and shred the meat with 2 forks. Skim the fat from the cooking juices.

Shred the meat.

Mix the flour and water until smooth, then gradually stir it into the juices still in the pot.

Stir the flour mixture into the pot.

Return the beef to the pot. Cook, covered, on high for 15-30 minutes or until the sauce is thickened.

Return the shredded meat to the pot.

Serve the meat with some of the sauce on rolls with some arugula.

Serve the pot roast on rolls with arugula, if desired.

This hot beef sandwich is a flavorful favorite!  ~Linda

Horseradish Pot Roast Sandwiches (adapted from tasteofhome.com)  Total Time Required: 1-1/2 hours, Prep Time: 15 minutes, Cook Time: 1-1/4 hours, Yield: 6 servings

Ingredients:

• 1 boneless beef chuck roast (2 to 3 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium onions, (about 2 cups) thinly sliced into rainbows
• 6 to 8 ounces prepared horseradish
• 1/2 cup beef broth
• 2 tablespoons butter, melted
• 1 large garlic clove, minced
• 1 tablespoon sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• rolls and arugula, for serving

Directions:

Place the roast in a 6-quart Instant Pot and sprinkle it with salt and pepper. Top the roast with the sliced onions.

In a small bowl, combine the horseradish, beef broth, melted butter, garlic, and sugar. Pour the mixture over the roast and onions. Cook on pressure setting “HIGH” for 20 minutes/pound of meat. When done, allow the pressure to naturally reduce for 10 minutes.

Remove the roast from the pot. Allow it to cool slightly and shred the meat with 2 forks. Skim the fat from the cooking juices. Mix the flour and water until smooth, then gradually stir it into the juices still in the pot. Return the beef to the pot. Cook, covered, on high for 15-30 minutes or until the sauce is thickened. Serve the meat with some of the sauce on rolls with some arugula.