I love a good French dip sandwich. I usually make them in the slow cooker, but wanted to make them in the Instant Pot this time. These Instant Pot french dips still take some time to cook but they are still faster that the slow cooker. A whole roast does time a good hour and a half in an Instant Pot.
With these French dips, I toasted the rolls with butter before assembling the sandwiches. You could skip this step if you want to. However, I highly recommend you don’t. Toasting the rolls with butter adds flavor plus texture to these sandwiches. Oh, and don’t forget the provolone cheese on these babies either.
- 2 1/2 lbs chuck roast
- 1 Tbsp vegetable oil
- 2 tsp kosher salt
- freshly ground pepper to taste
- 1/2 tsp of garlic powder
- 1 diced onion
- 1 (14 oz) can beef broth
- 1 dried bay leaf
- 6 soft rolls
- 4 Tbsp butter
- 6 slices of provolone cheese
- Let roast rest at room temperature for 15 minutes before searing.
- Add vegetable oil to the Instant Pot and hit the sauté button.
- Season roast with the kosher salt, freshly ground pepper to taste, garlic powder on all side.
- 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 broth and let simmer. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
- Return roast to Instant Pot and add in the bay leaf. Close lid and make pressure release valve is set to sealing.
- Select the Meat/Stew function and increase time to 100 minutes.
- Allow the Instant Pot to naturally release for 25 minutes, then vent to release any excess pressure.
- Remove roast and shred. Strain liquid through a fine mesh strainer if desired and serve warm for dipping sandwiches.
- Turn oven to broil and place sandwich rolls on a baking sheet. Spread butter over inside of rolls and toast 2-3 minutes, just until gold brown.
- Place meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
- Serve sandwiches with warm au jus for dipping.
Recipe adapted from Number 2 Pencil.