Instant Pot French Dip Sandwiches

Name: Instant Pot French Dip Sandwiches
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6
Cuisine: American
Ingredients: 3 lb beef chuck roast, boneless; 3 Tbsp olive oil, extra virgin; 3 tsp kosher salt; 1 tsp black pepper, freshly ground; 3 clove finely chopped garlic; 1 large brown onion, roughly chopped; 3/4 c dry red wine; 3 c beef stock; 6 French rolls, split; 12 slice provolone cheese

By Marvin Beachler
@mbeachler

I've made French Dip sandwiches for years in the Crock Pot and it's been fine. But, now that I have my Instant Pot... well, a lot of you know the feeling of what can I make using the IP. It's a heck of a lot faster and gives the same results (except the meat is always juicy). I looked at a lot of IP recipes for French Dips and a combination of several produced this.

Blue Ribbon Recipe

Marv's Instant Pot French Dip sandwich is better than anything you'd find at a restaurant. The roast cooks for a while in the pressure cooker so the meat becomes extremely tender and just falls apart. The au jus is packed with flavor and is fantastic for dinner. Super simple, this French Dip is seriously delicious. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr 45 Min

Method:

Pressure Cooker/Instant Pot

Ingredients

3 lb

beef chuck roast, boneless
3 Tbsp

olive oil, extra virgin
3 tsp

kosher salt
1 tsp

black pepper, freshly ground
3 clove

finely chopped garlic
1 large

brown onion, roughly chopped
3/4 c

dry red wine
3 c

beef stock
6

French rolls, split
12 slice

provolone cheese
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How to Make Instant Pot French Dip Sandwiches

Step-by-Step

Sprinkle the roast with salt and pepper.
Press sauté and add olive oil to the Instant Pot.
When a few droplets of water sizzle it's ready to place the roast into the pot. Sear both sides of the roast until the surfaces are browned. Remove the roast to a clean plate and set aside.
Add the onion to the pan and sauté until the onion is soft. Add the garlic and sauté for one minute.
Add the wine and allow the wine to evaporate to about one half.
Add the beef stock and the roast.
Place lid and make sure the pressure knob is set to "seal". Set the timer for 110 minutes. Walk away.
Allow a natural release for 20 minutes then, carefully, do a quick release.
Remove the lid and take the roast out and shred the meat. The meat will be falling apart so you won't have a difficult job.
Strain the Au Jus into a large bowl through a fine sieve.
I like to toast the rolls, place a slice of cheese on each side and place the meat between. The cheese should melt on its own but, you have the option to place the sandwiches under the broiler for 30 seconds.
Cut the sandwiches in half on the diagonal and serve with a small bowl of Au Jus. Enjoy.