Instant Pot Pressure Cooker French Dip Sandwiches

By cserumga

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

Details

Servings 6
Preparation time 15mins
Cooking time 150mins
Adapted from number-2-pencil.com

Preparation

Step 1

Start with a 2.5 pound chuck roast. For best results, let the meat rest at room temperature for at least 15 minutes before searing to let the chill come off. Season with salt, pepper and garlic powder on all sides. Add one tablespoon of vegetable oil to the Instant Pot and hit the sauté button. The pot will be hot enough to sear the meat in a few minutes. Using a pair on long heat-proof kitchen tongs, sear the roast on all sides.

Remove seared roast from the Instant Pot and set aside to be added back in in a few minutes. Add onions to the pot and sauté, just until they start to soften.

Add 1/2 cup of red wine to the pot and let it simmer until reduced by half. The pot is very hot, so reduction won’t take long. Enjoy the wonderful smell of the wine and onions simmering away! Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.

Once wine has reduced, add in low-sodium beef broth and bay leaf .

Return the chuck roast to the Instant Pot, lock the lid in place and make sure the pressure release valve is set to Sealing.

Hit Meat/Stew function and increase cooking time to 100 minutes. Now step away from the Instant Pot and let it work it’s magic. It will take a few minutes to come up to pressure, then you will see the display switch to the 100 minute countdown. Once the countdown is complete, the Instant Pot will automatically switch over to the Keep Warm/Cancel function. Do not attempt to open the Instant Pot at this point. The pressure is still built up inside the pot. Let the pressure naturally release for 25 minutes. This also allows the meat to rest in the Instant Pot.

Here you have it, a lovely fork tender roast, ready to be made into French Dips. Remove the roast from the Instant Pot and strain au jus through a fine mesh strainer. Reserve au jus for dipping.

For an extra layer of flavor, we are going to brush and toast the rolls with butter and garlic powder. French Dips served on garlic bread? Yes, please!

Then top with provolone cheese slices and let melt under broiler.

Sprinkle the sandwich with freshly chopped flat-leaf parsley for garnish and serve with hot au jus for dipping. Heaven!

Yield:

3 tablespoons of butter, melted

Add vegetable oil to the Instant Pot and hit the sauté button.

Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.

Add onions to pot and sauté just until they start to soften.

Add red wine to pot and let simmer until reduced by half.

Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.

Once wine has reduced, add low-sodium beef broth and bay leaf.

Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.

Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.

Set oven to broil and place sandwich rolls on a baking sheet.

Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.

Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.

Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

, that’s my favorite place to hang out and I’d love to see you there.

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