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French Dip Sandwiches (Instant Pot)
1 (2 1/2 pound) chuck roast
1 tablespoon vegetable oil
2 teaspoons kosher or sea salt
Freshly ground pepper to taste
1/2 teaspoon garlic powder
1 onion, sliced
1/2 cup red wine
1 (14 ounce) can beef broth (regular or low-sodium)
1 dried bay leaf
6 soft rolls
3 tablespoons butter, melted
1/4 teaspoon garlic powder
Pinch kosher salt
6 slices provolone cheese
Let chuck roast rest at room temperature for at least 15 minutes before searing.Add vegetable oil to the Instant Pot and press the sauté button.
Season chuck roast with kosher salt, freshly ground pepper and garlic powder on all sides.
Using a pair of long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
Remove seared roast from Instant Pot and set aside.
Add onions to pot and sauté just until they start to soften.
Add red wine to pot and let simmer until reduced by half.
Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
When wine has reduced, add beef broth and bay leaf.
Return roast to Instant Pot, close lid and set pressure release valve to sealing.
Press Meat/Stew function and increase time to 100 minutes.
Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
Remove lid and transfer roast to a serving plate and shred.
Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
Set oven to broil and place sandwich rolls on a baking sheet.
Combine melted butter, 1/4 teaspoon garlic powder and pinch of kosher salt in a small bowl.
Brush over rolls and toast for 2-3 minutes, just until gold brown.
Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
Top sandwiches with freshly chopped flat-leaf parsley.
Serve with warm au jus for dipping.
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