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Idaho Living 3/2/18

Idaho Living 3 2 18

This week on Idaho Living Ammie and Katie welcome Heather Carter from the Idaho Scrapbook Show to give us some great tips on meal and menu planning. Then Matt Jones from Metro Community Service let's us know how we can help make life a little better for senior citizens around the Treasure Valley. Dr. Steven Smith from Meridian Pediatrics stops by to help explain the health issues associated with a gluten. And Katie shows us a delicious recipe for french dip sandwiches. Bon Appétit! (French for "eat all you want")

Beef Dip Sandwiches

3-5 pound Beef Chuck Roast

2 cups Beef Broth

1 cup Sliced Pepperoncinis

1/2 cup Pepperoncini juice

1 packet Au Jus mix

5 tbs Butter

1 tbs Olive Oil

Salt & Pepper

Hoagie Rolls

Sliced Provolone Cheese



Set Instant Pot to sautee. Lightly season all sides of roast with salt and pepper. Add 2 tbs butter and 1 tbs olive oil to Instant Pot. Brown all sides of roast, then remove from IP. Pour brother over browned bits in IP, using a wooden spoon, deglaze. Insert trivet/rack, then place the roast on top of the rack. Sprinkle au jus mix over roast. Place remaining 3 tbs of sliced butter over roast. Spread pepperoncinis over roast, then pour the juice over the roast. Close IP lid, set to sealing, then set the IP to high pressure cook for 25 minutes. Once the 25 minutes of pressure cooking is complete, set to slow cook on medium for 6-8 hours. Carefully open the lid and help the roast fall apart. Mix mayonnaise and horseradish to preference and spread on the inside of hoagie rolls. Place sliced provolone cheese on both sides of the rolls and broil until golden and bubbly. Load the hoagie rolls with beef and serve with ramekins of au jus. Enjoy!!

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