Sandwiches are a good and easy way to serve a crowd at summer gatherings. Pulled pork with a sweet/sour barbecue sauce is probably the most popular hot sandwich nowadays, but sometimes it’s nice to have a variety. Instant Pot Shredded Beef with Caramelized Onion Sandwiches are a delicious, savory alternative. These sandwiches are made in the Instant Pot or other pressure cooker, and they can be made several days ahead. You can make Homemade Buns in your automatic bread machine, or opt for the faster alternative of store-bought hamburger buns. This filling is good on both.

Although the best Caramelized Onions are best made in the slow cooker, they can also be made in the Instant Pot or other pressure cooker if you’re short on time. The flavor is the same, but the onions are softer. Whichever way you choose to make them, the flavor is amazing and goes well with the shredded beef.

The Official Hancock Tasters devoured these sandwiches and they are now requested as often as pulled pork. If you don’t have an instant Pot or pressure cooker, you can brown the roast in a skillet and cook 6-8 hours in the slow cooker; it’s just as good, but not as fast. This recipe easily doubles or triples if you’re expecting a large crowd. Although this recipe was tested with an all-purpose Spicy Dry Rub that is used in dozens of recipes on this site and is a favorite for ribs, you can substitute any dry rub that you like.


8 Servings

Caramelized Onions:
6 tablespoons butter
3 pounds yellow onions, peeled and thinly sliced
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Beef:
2 pounds beef bottom round, or beef chuck
3 tablespoons Spicy Dry Rub
1 tablespoon vegetable oil

1 tablespoon granular beef bouillon
1 cup water
2 tablespoons liquid smoke

1 tablespoon cornstarch
1/4 cup cold water

1. Caramelized Onions: Melt the butter on the Sauté setting of the Instant Pot.
2. Add the onions and stir about 3 minutes or until the onions begin to soften and exude their liquid.
3. Cover the pot, set the valve to Sealing, and set to Manual for 20 minutes; when the cycle is finished, release the pressure.
4. Turn the pot to Sauté and let cook, stirring often, until the liquid has evaporated and the onions brown; remove from the pot to cool.
5. Beef: Rub all sides of the roast liberally with the spicy rub.
6. Heat the vegetable oil in the pot; add the roast and brown well.
7. Add the bouillon, water, and liquid smoke.
8. Cover, set the valve to sealing, and set the pot to manual for 60 minutes.
9. When the cycle is finished, let the pressure release naturally.
10. Remove the roast from the pot and shred, removing and discarding all fat.
11. Strain the juices and add 1 cup of the juice back into the pot along with the shredded beef and caramelized onions; stir in the remaining rub. Cover, set the valve on sealing, and set the pot on Manual for 8 minutes; release the pressure.
12. Mix the cornstarch and water; stir into the beef mixture; it should immediately thicken up slightly. If it doesn’t, turn the pot to the Sauté setting and stir until thickened. Serve on freshly baked buns.

Amount Per Serving
Calories 480 Calories from Fat 226
Percent Total Calories From: Fat 48% Protein 24% Carb. 29%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 11 g
Cholesterol 113 mg
Sodium 875 mg
Total Carbohydrate 35 g
Dietary Fiber 3 g
Sugars 0 g
Protein 29 g

Vitamin A 7% Vitamin C 18% Calcium 0% Iron 19%