These sandwiches take me back to weekends at the races with my mum and dad. Pile juicy pot roast and arugula onto buttery toasted ciabatta, then finish with a little sea salt.
Recipe by Stuart O’Keeffe.
Ingredients
- 2 pounds chuck roast
- 1 onion, sliced
- 2 teaspoons Chef Stu Original Seasoning
- Salt and pepper, to taste
- 2 cups beef stock
- Arugula
- Kerrygold Irish butter
- Ciabatta rolls, toasted
- Sea salt, for finishing
Method
- Season the chuck roast with the Original Seasoning, salt and pepper. Using your pressure cooker’s searing or sauté setting, brown the roast on all sides.
- Add the sliced onion and beef stock. Close the cooker according to the manufacturer’s instructions and pressure cook on high for 1 hour.
- Let the pressure release naturally for 20 minutes, then follow your cooker’s instructions to safely release any remaining pressure before opening the lid.
- Lift out the roast and shred it with two forks. Mix the shredded beef with some of the cooking liquid.
- Split and toast the ciabatta rolls, then spread the cut sides with Kerrygold Irish butter. Pile on the shredded beef and arugula, and finish with a sprinkle of sea salt. Close the sandwiches and serve.
Watch my pot roast sandwich video on Instagram. The photo is a still from my recipe video.