An open-faced hot roast beef sandwich, made with a rump roast and served with white bread, homemade mashed potatoes and topped with gravy.
Instant Pot Hot Roast Beef
Who remembers a hot roast beef? You don't hear much about them these days, but basically, it's an open-faced roast beef sandwich, served over plain or toasted white bread, with a scoop or two of homemade mashed potatoes... and plenty of gravy. Typically a leftovers meal, I had a very specific craving for one, so I had to start from scratch and make a roast!
One of my favorite things to cook in a slow cooker are roasts, but I've really fallen in love with using my multi-cooker/pressure cooker for them. Instead of taking 3 hours on the stovetop, or even longer in a crockpot, you can have a fork tender chuck or rump roast on the table in about an hour.
The most well-known of these appliances right now is the Instant Pot brand of course, but there are a multitude of brands that both preceded and followed it, so you have a wide range of these pressure cookers to choose from today. I have several, all of which I had well before the Instant Pot went viral, so I refer to all of my pressure cooker recipes generically as instant pot.
I have heard quite a few folks on social media say they own an Instant Pot but haven't even used it! Admittedly, there are a lot of horror stories about the old kind of pressure cookers and they still scare me, but I got over that fear quickly with these new ones.
I know that all those buttons can be a bit overwhelming too, but you know... they're really just presets for convenience. I keep a smaller 4 quart cooker on my counter all the time and find that I mostly use the browning, rice and pot roast presets. The pot roast preset is for 60 minutes, which works quite well for most roasts around 3 pounds. This was an extra big roast, quite thick and more than 4 pounds, so I manually adjusted from that setting to put on a bit more time.
No Instant Pot? No problem!
Although I did write this version for the Instant Pot, and I used my larger, oval shaped Cook's Essentials brand from QVC just because of the size of the roast, you can certainly just cook it on the stovetop, or the oven even, and while I made this for the intention of sandwiches, you can certainly make this roast for a main dish meat entree, and even throw in some veggies for a Yankee Pot Roast version.
Though I would typically use water with Better than Bouillon, or beef stock or broth with a roast, I had two cans of beef consomme in the pantry that needed to be used, so I wrote the recipe with that. It's basically a clarified soup that starts with a brown stock, simmered with tomato puree, bones, onions, carrots and celery, and herbs and spices, so a bit more flavorful that your average beef broth, and readily available.
Use a quality red wine, one that you would also drink.
As it turns out, I also had a bottle of red wine, so I used some! If you do go with wine, use one that you would also drink. You can certainly substitute stock or broth, including those veggies in the beef consomme with your roast, either for seasoning at the beginning, or added at the end to use as a side dish for your roast. Here we're making a roast with full intentions of using it for open-faced roast beef sandwiches! Here's how I do it.
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For more of my favorite recipes with beef roasts, check out my collection on Pinterest!
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