Instant Pot French Dip Sandwiches
Tender, shredded chuck roast piled on melty provolone-covered hoagie rolls, served with rich au jus for dipping.
Makes: 8 Sandwiches
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Ingredients:
- 3-4 lb. Chuck Roast
- Salt Pepper, and Granulated Garlic to coat the roast
- 2 tbsp. Olive Oil
- 1 Onion sliced
- 1.5 cups Beef Broth
- 1 -16 oz. can of Guinness
- 2 tbsp. Worcestershire Sauce
- Hoagie Rolls
- 2 slices Provolone per Sandwich
Instructions:
- Generously coat the entire roast with salt, pepper, and garlic, and set it aside.
- Set the Instant Pot to Sauté and add olive oil.
- Sear the roast on each side until it develops a nice, browned crust, about 8 minutes each side. Switch off the Instant Pot.
- Add onions, broth, Worcestershire Sauce, and Guinness.
- Lock lid, switch Instant Pot to Pressure Cook, and set timer for 60 minutes.
- Let the Instant Pot automatically release steam for 20 minutes. Then manually release the rest of the steam.
- Preheat oven to 375 degrees.
- Transfer the chuck roast to a sheet tray.
- On a separate sheet tray, open hoagie rolls and lay two slices of Provolone over the entire hoagie surface. Bake until cheese is melted, about 6-8 minutes.
- Shred the chuck roast with two forks.
- Pile the shredded roast on one side of each hoagie roll, fold closed, and slice in half.
- Serve with a small bowl of the au jus straight from the pot.
Tips/Notes
If using a slow cooker, sauté the roast* and add onions, broth, Worcestershire Sauce, and Guinness. Set the slow cooker to Slow Cook and set the timer for 8 hours. Proceed with the rest of the recipe. * If your slow cooker doesn't have a sauté function, sauté the roast in a deep pot on the stove, then transfer to the slow cooker. Try to scrape up any fond that developed in the pot into the slow cooker.
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