Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Total Time: 2 hrs 30 mins | Servings: 6 sandwiches
This recipe has been one of my top favourites for years. This tender fall-apart chuck roast with melty cheese on top on a buttery garlic roll and served with a warm savoury juice for dipping always bewitch me and leave me speechless! Impressive, crazy good mouthwatering French Dip Sandwich for the win!
Ingredients
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2.5-pound chuck roast
1 tablespoon of vegetable oil
2 teaspoons of kosher salt
freshly ground pepper to taste
1/2 teaspoon of garlic powder
1 onion sliced
1/2 cup of red wine
1 14 oz can of low-sodium beef broth
1 dried bay leaf
6 soft rolls
3 tablespoons of butter melted
1/4 teaspoon of garlic powder
pinch of kosher salt
6 slices of provolone cheese
How to make Instant Pot French Dip Sandwich
Step 1: Before searing, make sure to bring the chuck roast to room temperature for at least 15 minutes.
Step 2: To the Instant Pot, add the vegetable oil and set to saute.
Step 3: Season on both sides of the chuck roast with 2 tsp kosher salt, freshly ground pepper, and half tsp garlic powder. And sear the roast on all sides in the hot oil using long heat-proof kitchen tongs. When done, take the seared roast from the IP and set it aside.
Step 4: To the pot, add the onions. Saute until it begins to soften. Pour in the wine and simmer until reduced by half. While the mixture simmers, scrape the seared bits with a wooden spoon from the bottom of the pot.
Step 5: Add the low-sodium beef broth along with bay leaf once the wine has reduced. Place the roast back in the pot. Put on the lid, making sure the pressure valve is set to sealing. Set to Meat/Stew and adjust the time to 100 minutes.
Step 6: Once the timer hits 100 minutes, let the pressure release naturally for 25 minutes before turning the valve to venting to release the excess pressure. Then, take the lid off and place the roast on a serving plate to shred.
Step 7: Through a fine mesh strainer, strain the liquid and serve warm for dipping.
Step 8: On a baking sheet, place the sandwich rolls. Meanwhile, in a small bowl, whisk the melted butter with 1/4 tsp garlic powder and a pinch of kosher salt. Brush this over the rolls and toast in the oven (set to broil) for at least 2 to 3 minutes until golden brown.
Step 9: Onto the rolls, pile the meat, then top with cheese. Place in the oven and heat until the cheese has beginning to melt.
Step 10: With freshly chopped flat-leaf parsley, top the sandwiches before serving. Enjoy with the warm au jus for dipping.
Ingredients
- 2.5-pound chuck roast
- 1 tablespoon of vegetable oil
- 2 teaspoons of kosher salt
- freshly ground pepper to taste
- 1/2 teaspoon of garlic powder
- 1 onion sliced
- 1/2 cup of red wine
- 1 14 oz can of low-sodium beef broth
- 1 dried bay leaf
- 6 soft rolls
- 3 tablespoons of butter melted
- 1/4 teaspoon of garlic powder
- pinch of kosher salt
- 6 slices of provolone cheese
Instructions
Step 1: Before searing, make sure to bring the chuck roast to room temperature for at least 15 minutes.
Step 2: To the Instant Pot, add the vegetable oil and set to saute.
Step 3: Season on both sides of the chuck roast with 2 tsp kosher salt, freshly ground pepper, and half tsp garlic powder. And sear the roast on all sides in the hot oil using long heat-proof kitchen tongs. When done, take the seared roast from the IP and set it aside.
Step 4: To the pot, add the onions. Saute until it begins to soften. Pour in the wine and simmer until reduced by half. While the mixture simmers, scrape the seared bits with a wooden spoon from the bottom of the pot.
Step 5: Add the low-sodium beef broth along with bay leaf once the wine has reduced. Place the roast back in the pot. Put on the lid, making sure the pressure valve is set to sealing. Set to Meat/Stew and adjust the time to 100 minutes.
Step 6: Once the timer hits 100 minutes, let the pressure release naturally for 25 minutes before turning the valve to venting to release the excess pressure. Then, take the lid off and place the roast on a serving plate to shred.
Step 7: Through a fine mesh strainer, strain the liquid and serve warm for dipping.
Step 8: On a baking sheet, place the sandwich rolls. Meanwhile, in a small bowl, whisk the melted butter with 1/4 tsp garlic powder and a pinch of kosher salt. Brush this over the rolls and toast in the oven (set to broil) for at least 2 to 3 minutes until golden brown.
Step 9: Onto the rolls, pile the meat, then top with cheese. Place in the oven and heat until the cheese has beginning to melt.
Step 10: With freshly chopped flat-leaf parsley, top the sandwiches before serving. Enjoy with the warm au jus for dipping.
