A French Dip Sandwich is a classic lunch time favorite! Beef has never been more tender then when you cook it in an Instant Pot.
French Dip Sandwich
Equipment
- Instant Pot
Ingredients
- 2 1/2 lbs Chuck Roast
- 1 tbsp Ghee
- 2 tsp Kosher Salt
- 1 tsp Fresh Ground Pepper (Or to taste)
- 1/2 tsp Garlic Powder
- 1 Large Yellow Onion Sliced with the Grain for Sauteing
- 1/2 Cup Red Wine
- 1 3/4 Cups low sodium Beef Broth
- 1 dried Bay Leaf
- 6 Soft Bread rolls Kaiser or pretzel work best
- 3 tbsp Butter or Ghee Melted
- 1/4 tsp Garlic Powder
- 6 Slices of cheese Provolone or white cheddar works best
Instructions
- Season the chuck roast with 2 teaspoons of kosher salt, freshly ground pepper to taste, and 1/2 teaspoon of garlic powder on all sides.
- Add of ghee to the Instant Pot and press the Sauté button. Using a pair of long heat-proof kitchen tongs, sear roast on all sides in the Instant Pot.
- Remove the seared roast from the Instant Pot and set aside.
- Add the onions to the pot and sauté just until they start to soften. Use a wooden spoon to scrape up the seared bits from the bottom of the pot.
- Add the red wine to the pot and let it simmer until it reduces by half.
- Once the wine has reduced, add the low-sodium beef broth and bay leaf.
- Return the roast to the Instant Pot, close the lid, and set the pressure release valve to sealing. Hit the Meat/Stew button, and increase time to 100 minutes.
- Cook until the timer runs out, then allow the Instant Pot to naturally release for 25 minutes. After, turn the valve to venting to release any excess pressure.
- Remove the lid and transfer the roast to a serving plate (or half sheet pan) and shred. Be sure to discard the strings on the side of the roast.
- Strain the liquid through a fine mesh strainer and serve warm for dipping sandwiches. We skimmed the top with a spoon to remove some fat. You can either discard the onions or reserve them with the leftovers for a meaty French onion soup the next day.
- Combine the melted butter, 1/4 teaspoon of garlic powder, and pinch of kosher salt in a small bowl.
- Set the oven to broil, and place the sandwich rolls on a baking sheet. Brush butter over rolls (or inside them as we did to prevent greasy fingers), and toast 2-3 minutes, just until golden brown.
- Pile the meat onto rolls and top with cheese. Return to the broiler and heat just until the cheese has started to melt.
- Top the sandwiches with freshly chopped flat-leaf parsley, and serve with warm au jus for dipping. We put the parsley into the au jus.
Notes
Plating
This is a simple dish, place the beef on the bun with a slice of cheese and put on the plate. You may opt to cut the sandwich in half, and lean one half of the sandwich on the other half. Play the Au Jus sauce in a small dipping bowl to the right of the plate.
Drink Selection
A nice light red wine such as a Merlot works perfectly. Drink the same win you used in cooking the beef to really enhance the flavor of the beef.