We call our blends multi-taskers, and this recipe is a prime example. Our Fixin Chicken Blend does exactly what it says, but it's also fantastic on so many other cuts! This savory goodness is excellent in this Instant Pot meal that seasons the roast and the au jus for dipping. Oh, and that au jus? So good. We found ourselves sipping it. Take a dip!
3 lb Chuck Roast
Fixin Chicken Blend
Shallot Extra Virgin Olive Oil
1 onion, sliced
1/4 cup red wine
3 Tbl Worcestershire sauce
2 cups broth - we used Vegan Broth Powder
1 bay leaf
2 tsp Montreal Steak Blend
Season the roast on all sides with Fixin Chicken Blend. Allow to rest at room temp for 20 minutes. Heat the Instant Pot to high on saute mode. Drizzle in the Shallot Extra Virgin Olive Oil to cover the bottom of the pot. Sear the roast on all sides until golden brown. Move to a plate. Add the onion to the pot with a drizzle of more oil. Saute briefly while using a wooden spoon to loosen up any browned bits. Add in the remaining ingredients, stir being sure to loosen up any browned bits.
Return the roast to the pot. Press cancel. Place the lid on the pot and set to pressure cook, on high, for 35 minutes. After the pressure cook time has elapsed, allow to naturally release for 10 minutes. Release all of the pressure and remove the roast from the pot.
Strain the jus and return to the pot and set to saute set on high. Simmer the jus until reduced slightly. Taste and adjust with salt and pepper if needed.
Build the sandwiches with warm roast and provolone. Serve the au jus for dipping.