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dipping French dip sandwich in au jus

Instant Pot French Dip Sandwich

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5 from 2 reviews

Make the ultimate Instant Pot French Dip Sandwich! Tender shredded beef, melted provolone, and rich homemade au jus on toasted French rolls.

  • Total Time: 1 hour 10 minutes
  • Yield: 3-6 1x

Ingredients

Units Scale
  • 2 lb chuck roast beef
  • 2 1/4 tsp sea salt, divided
  • 2 tsp black pepper, divided
  • 2 tsp basil flakes
  • 1 cup yellow onion, chopped
  • 2 tbsp minced garlic
  • 1 cup red wine
  • 1 tbsp Worcestershire sauce
  • 1/3 cup honey
  • 3 cups beef stock
  • 1 fresh sage stem
  • 2 fresh rosemary stems
  • 1/2 tsp garlic powder
  • 1 tsp ground thyme
  • 3 French roll buns, toasted
  • 6 provolone cheese slices

Instructions

  1. Turn the Instant Pot to the “Sauté” setting. While it warms, season the chuck roast evenly on all sides with 1 tsp salt, 1 tsp black pepper, and basil flakes.
  2. Add a splash of cooking oil to the Instant Pot. Once hot, sear the chuck roast for 2 minutes per side until a deep golden-brown crust develops. Remove the beef and set aside on a plate.
  3. Add the chopped yellow onions to the pot and sauté for 5 minutes, stirring frequently until soft and lightly caramelized.
  4. Turn off the Sauté function. Change the Instant Pot setting to “Pressure Cook” (or Manual High Pressure) and set the time to 45 minutes.
  5. Add the minced garlic, red wine, Worcestershire sauce, honey, beef stock, sage stems, rosemary stems, garlic powder, ground thyme, 1 1/4 tsp salt, and 1 tsp black pepper to the pot. Stir well, scraping up any browned bits stuck to the bottom.
  6. Return the seared chuck roast to the liquid and spoon seasoned stock over the roast. Close the lid, lock it into place, and set the steam release valve to the sealing position.
  7. Once the 45-minute cook cycle finishes, let the Instant Pot slow-release naturally for 10 minutes, then carefully turn the valve to manually release any remaining pressure.
  8. Carefully remove the lid. Transfer the beef to a large bowl or cutting board. Shred the meat using two forks (or use an electric handheld mixer on low speed).
  9. Slice the French roll buns lengthwise. Lightly spread the inside surfaces with butter and toast them under a broiler or in a dry skillet until golden and crisp.
  10. Line the bottom of each toasted roll with 2 slices of provolone cheese, then pile a generous portion of the hot, shredded beef right on top so the residual heat melts the cheese.
  11. Ladle at least 1 cup of the warm cooking liquid through a fine-mesh strainer into a small bowl, then stir in sea salt. Serve the sandwiches hot with the warm au jus on the side for dipping.

Equipment

(paid link)

Notes

If cooking without alcohol, replace the 1 cup of red wine with an additional ¾ cup beef stock plus 2 tablespoons of balsamic vinegar to provide that necessary acid and deep color.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 890
  • Sugar: 18 g
  • Sodium: 1940 mg
  • Fat: 42 g
  • Saturated Fat: 19 g
  • Trans Fat: 1.5 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Protein: 64 g
  • Cholesterol: 180 mg

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