* = my tips
Start my thinly cutting one onion (see video sauté)
Chop 1 1/2 tablespoon of thyme
Chop head of garlic
Sauté onions near end add 1-1/2 chopped thyme and chopped head of garlic
Remove onions
Prepare a 3-4lbs Chuck Roast 4lbs=8 Full French dips
S+P and sear all sides (browner the better)
Remove roast
Add 1 can Beef Consume then take your time to scrape bits off bottom = flavor!
Add sautéed onions + another 1 (10.5 oz) can consume + French onion can soup
Add seared roast in pressure cooker + 2 Bay Leaves in juices - cook for ~15 min per pound for well done
When done - slow release (preferred) on pressure cooker (wait ~15min)
Slice, shred or pull roast(as much you need) and put slices to be served back in juices while preparing the bread/buns
Prep buns:
Spread butter (*garlic butter)
Toast
*Add cheese both sides of bread so bread doesn’t get soggy fast
*quickly toast outside of bread with a extra layer of butter
Strain juices to make au jus
Separate onions to another bowl for toppings
Serve with au juis on the side
Post prep:
Fridge or freeze meat separate from onions and au jus