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University of Que Hot Beef Sandwiches in the Instant Pot

Updated: Jun 29, 2020

A beautiful pile of moist beef sitting atop a slice of homemade white bread dripping with au jus.
The Perfect Hot Beef Sandwich

So I thawed a chuck roast to make my moms roast beef recipe in the crock pot but realized I did not have cream of mushroom soup or any Lipton onion soup mix. Into Quarantine Kitchen we go! I was really craving that hot roast beef opened face sandwich so I went to the BBQ Cabinet and got out some of the Meat Revival: a Baptism in Smoke Beef Injection and Marinade and mixed it up per the recipe on the package to use as an au jus/liquid in the Instant Pot. What came of this was maybe one of the best, easiest to make roast beef sandwiches I’ve ever made. Sometimes, an ingredient developed for something specific works amazing on an improvise. The Meat Revival Beef Injection and Marinade is just that ingredient! Here’s the full recipe!

The ingredients needed to make the hot beef
Hot Beef Ingredients

Ingredients 2lb Chuck Roast Boars Night Out Championship BBQ White Lightening Rub 1/4 cup Meat Revival Beef Injection and Marinade One can Beef Consume 10 oz filtered water Half bag of frozen chopped onion Olive oil

Process 1. Mix 1/4 cup Meat Revival Injection with one can of Beef Consume and 10 oz of water the night before you are going to cook. 2. Trim outside fat off of Chuck roast and apply a thin coat of olive oil. 3. Coat liberally with the White Lightening Rub. 4. Turn in Instant Pot to High Sauté with about a TBS of olive oil and place Chuck Roast in after heating for about 6 minutes. 5. After 10 minutes, flip the meat and seat for another 10 minutes. 6. Remove meat and set aside. 7. Put about half a bag of frozen onion into pot and sauté until caramelized. 8. Pour about 1/4 cup of prepared Meat Revival Beef Injection and Marinade to deglaze the pan. Be sure to scrape up all the good bits stuck on the bottom.

9. Place roast back in on top of onions and pour 1 cup of the prepared marinade and injection into the pot. 10. Cover and seal (being sure pressure knob is closed) and press high manual for 75 minutes. Be sure the “keep warm” is off. 11. After 75 minutes, let the pressure release naturally for 25 minutes. After 25 minutes, manually release remaining pressure. 12. Remove meat from the pot and shred. 13. Pour remaining marinade into pot and press sauté again to heat up the liquid. 14. Pour off into a fat separator, make your sandwich and pour gravy over it. 15. Enjoy!

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