Instant Pot French Dip

Why You’ll Love This Recipe

I love how this recipe transforms a tough cut of meat into melt-in-your-mouth perfection with minimal effort. The Instant Pot does all the heavy lifting, and the meat comes out tender every single time. The rich, savory au jus is full of depth thanks to soy sauce, Worcestershire, red wine (optional), and herbs. Layered with melty provolone and served on buttery toasted rolls, this sandwich is pure satisfaction. Whether I’m making it for a weeknight dinner or impressing guests, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Roast

• 2.5 pounds chuck roast

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1/2 teaspoon garlic powder

For the Au Jus Sauce

• 1/4 cup red wine (optional, or use more beef broth)

• 1/3 cup soy sauce

• 2 tablespoons Worcestershire sauce

• 2 tablespoons brown sugar

• 2 cups beef broth

• 2 tablespoons dry minced onions

• 1/2 teaspoon dried oregano

• 1/4 teaspoon dried thyme

• 1 bay leaf

• 1 teaspoon minced garlic

For Serving

• 1 onion, sliced

• 6 soft sandwich rolls

• 1 tablespoon melted butter

• 6 slices provolone cheese

• Fresh parsley for garnish (optional)

Directions

1. I start by mixing the salt, pepper, and garlic powder, then rub it all over the chuck roast. I let the roast sit at room temperature for 10–15 minutes.

2. I set my Instant Pot to sauté mode and add the olive oil.

3. Using tongs, I sear the roast on all sides until nicely browned, then remove it and set it aside.

4. I add the sliced onion to the pot and sauté for 2–3 minutes until fragrant and soft.

5. I pour in the red wine to deglaze the pot, scraping up the brown bits with a wooden spoon. If I’m not using wine, I substitute with beef broth.

6. I add all the remaining sauce ingredients to the pot and stir.

7. I return the seared roast to the pot, lock the lid, and set the valve to “sealing.”

8. I hit the Meat/Stew setting and cook for 100 minutes. Once done, I let the pressure release naturally for 30 minutes, then switch to “venting” to release any remaining pressure.

9. I remove the roast, shred or slice it, and strain the liquid for au jus.

10. For the sandwiches, I slice the rolls and brush the insides with melted butter. I broil them for 2–3 minutes until lightly toasted.

11. I pile the meat onto each roll, top with a slice of provolone, and return them under the broiler for 2–3 minutes more until the cheese melts.

12. I serve each sandwich with a small bowl of the warm au jus for dipping, and garnish with parsley if I have it on hand.

Servings and timing

This recipe makes about 6 sandwiches.

• Prep time: 5 minutes

• Cook time: 1 hour 37 minutes

• Total time: about 2 hours 30 minutes (including pressurizing and resting time)

Variations

When I want to switch things up, I’ll add a slice of Swiss or mozzarella instead of provolone. I’ve also tried adding sautéed mushrooms or a smear of horseradish sauce for extra flavor. For a low-carb version, I skip the bread and serve the shredded beef over mashed cauliflower with a spoonful of au jus on top.

Storage/reheating

Leftover meat and au jus can be stored in airtight containers in the refrigerator for up to 3–4 days. I reheat the beef gently in a skillet with some of the au jus to keep it moist. For freezing, I store the shredded meat with a bit of the strained liquid in a freezer-safe bag—it reheats beautifully for future sandwiches.

FAQs

Can I use a different cut of beef?

Yes, but I find chuck roast works best because it becomes fall-apart tender. Brisket or rump roast can also work, but the texture may vary.

Do I have to use red wine?

Not at all. I sometimes skip the wine and just use more beef broth. It still creates a delicious and rich au jus.

How do I avoid getting the “burn” warning on my Instant Pot?

Make sure to scrape all the browned bits from the bottom of the pot when deglazing with wine or broth. That’s key to preventing the burn message.

Can I make this without an Instant Pot?

Yes, I’ve made a similar version in a slow cooker. Sear the meat first, then cook on low for 8–10 hours with all the sauce ingredients. It’s just as delicious, but not as quick.

What side dishes go well with French dip sandwiches?

I usually serve mine with French fries, coleslaw, a simple green salad, or even potato wedges. Chips and pickles are great for a quicker side.

Conclusion

This Instant Pot French Dip is one of those meals that feels indulgent but is incredibly simple to prepare. With rich, slow-cooked flavor and juicy, tender beef in every bite, it’s a sandwich that’s hard to beat. Whether I’m feeding the family or treating myself to something cozy, this recipe always hits the spot.

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