Ingredients

1 batch Mshed Potatoes Supreme, recipe below
Sliced white sandwich bread (My Hubs likes Wonder bread)
1-2 Tbs. olive oil
3 to 4 lb. beef chuck roast, cut into 6-8 large chunks
1 tsp. Creole seasoning
1 tsp. granulated garlic
1/4 cup all-purpose flour
1 cup beef broth
1/2 cup dry red wine
1 onion, sliced
1 bay leaf
2 Tbs. water
1 Tbs. cornstarch
1 Tbs. unsalted butter
Mashed Potatoes Supreme
2 - 2 1/2 lbs. Yukon Gold potatoes, quartered, skins-on
1 cup chicken broth
1 cup sour cream
2 eggs, beaten
1-2 tsp. freshly grated horseradish (aka prepared horseradish, not cream-style!)

Instructions

Make the Roast Beef
In a large bowl, combine the Creole seasoning with the granulated garlic and the flour; dredge each piece of the chuck roast on all sides in the prepared seasoning mixture.

Using the sauté setting on the Instant Pot, add the oil. When the oil is nicely hot, add the seasoned rchunks of roast, browning them on all sides, a few at a time, working in batches so that you don’t over crowd the Instant Pot.

Place all the browned meat back into the Instant Pot; top with the sliced onions, then add the broth, wine, and bay leaf. Lock the Instant Pot lid into place and choose the high pressure setting for 60-minutes, bringing the Instant Pot to full pressure. When the timer sounds, do nothing to the Instant Pot! Let the pressure in the release itself naturally on its own, allowing the roast to finish cooking and to rest; this will take approx. 15-20 minutes.

Once the pressure has released itself form the Instant Pot, remove the lid and use a fork to test the meat to be sure it's very fork-tender. If not, lock the Instant Pot lid into place and bring it to full pressure once more for 5-10 additional minutes, if needed.

Remove the roast to a cutting board or large platter, gently shredding the meat; tent with foil to keep warm.

Set cooker to sauté setting once again; skim the thin layer of fat from the top of the juices in the pot; discard. Bring drippings and the juices in the pot to a boil. Whisk together the water and cornstarch; stir this into the pot. Whisking constantly, let the contents of the pot cook for 1-2 minutes or until you have a nice, thickend and smooth gravy; stir in the butter, then return the warm shredded beef to the pot.

To serve, place the slices of white bread onto serving plates, then add a scoop (or two!) of warm mashed potatoes; on the center of the plate; spoon the gravy and roast beef over the top. Enjoy at once!

Make the Mashed Potatoes Supreme
Place the potatoes and chicken broth into the Instant Pot. Using the saute setting, bring the chicken broth to a boil. Lock the Instant Pot lid into place; choose the high pressure setting for 5 minutes, bringing Instant Pot to full pressure.

When the timer sounds, perform a quick release to remove all pressure from the Instant Pot. Carefully unlock the lid and check the potatoes with a fork to be sure they are nicely fork-tender (If not, lock the IP lid into place and give the potatoes another minute under high pressure).

Meanwhile, in a small bowl, combine the sour cream with beaten eggs. Drain the potatoes well in a colander, then return them to the Instant Pot. Using a potato masher or electric mixer, blend or mash the potatoes, then add the sour cream mixture and horseradish, blending the potato mixture until smooth and fluffy. Season the potatoes to taste with salt and pepper.

Sandwiches