Name: Instant Pot French Dip
Prep time: 5 min
Cook time: 1 h 37 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2.5 lb chuck roast; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 cup red wine (optional; substitute beef broth if desired); 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; 1 onion, sliced; 6 soft rolls; 1 tablespoon butter, melted; 6 slices provolone cheese; Fresh parsley, for garnish

Instant Pot French Dip

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Juicy, tender chuck roast simmered in savory au jus, piled on toasted rolls with melty provolone—this Instant Pot French Dip is the ultimate sandwich night win.

Author: Ella
Prep Time: 5 minutes
Cook Time: 1 hour 37 minutes
Total Time: 2 hours 30 minutes
Yield: 6 servings
Category: Sandwich
Method: Instant Pot / Pressure Cooker
Cuisine: American

Ingredients

→ Beef & Seasoning:

2.5 lb chuck roast

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

→ Au Jus Sauce:

1/4 cup red wine (optional; substitute beef broth if desired)

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

→ Sandwich Assembly:

1 onion, sliced

6 soft rolls

1 tablespoon butter, melted

6 slices provolone cheese

Fresh parsley, for garnish

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Instructions

In a small bowl, mix salt, pepper, and garlic powder. Rub all over the chuck roast and let it sit at room temperature for 10–15 minutes.

Set Instant Pot to Sauté mode and add olive oil.

Sear the chuck roast on all sides until browned. Remove and set aside.

Add sliced onions and sauté for 2–3 minutes until softened and fragrant.

Pour in red wine (or beef broth) to deglaze the pot, scraping up browned bits with a wooden spoon.

Add remaining au jus ingredients to the pot. Stir to combine.

Return the roast to the pot. Close the lid, set the valve to “sealing,” and cook on Meat/Stew setting for 100 minutes.

Let pressure release naturally for 30 minutes, then switch valve to “venting.”

Remove roast and shred or slice. Strain cooking liquid for au jus.

Preheat oven broiler. Slice and butter rolls, then broil for 2–3 minutes until toasted.

Layer meat and provolone cheese on the rolls. Broil again for 2–3 minutes until cheese melts.

Serve sandwiches warm with au jus for dipping. Garnish with parsley if desired.

Notes

100 minutes cook time ensures ultra-tender beef, regardless of marbling.

Deglazing the pot is crucial to avoid a burn notice.

Use a 6-quart Instant Pot or larger.

Customize by adding sautéed mushrooms or using different cheese.

Find it online: https://elladishes.com/instant-pot-french-dip/