We may be getting ourselves into somewhat of a routine around here. But, I know as I type this that I just jinxed myself.
Our little man is now officially one month old! It is obvious that he will be bigger than Adele before we know it so I better get used to making some big hearty meals for a growing boy. These french dip sandwiches will definitely do the job; although I think I may have to up the size of the roast once Wyatt is reaching double-digit years.
The tiny bit of work put into this meal makes it hard to believe how mouth-watering amazing this turns out! The flavor is great, but my favorite part about this meal is that it is not overly salty like most french dips are. The au jus has a wonderful flavor without making your tongue dry out from salt.
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The recipe I used is courtesy of Nichole of The Salty Marshmallow. She has instructions for both crockpot and instant pot cooking. I have yet to try this in the crockpot, but she mentions in her blog that she did not see a difference in the quality of the meat when cooking it in the crockpot compared to the instant pot. Here is the link to her blog post: https://thesaltymarshmallow.com/french-dip-sandwich-instant-pot-crockpot/
First: season the chuck roast with salt, pepper and garlic powder.
Turn your instant pot to saute and add olive oil. When hot, sear the roast on all sides.
Take the browned meat out and add sliced onions. Saute until onions are soft. Turn pot off.
Pour beef broth into the pot and scrape the brown bits off of the bottom. Add french onion soup and Worcestershire sauce and the browned roast.
Put on lid and seal. Set to manual high pressure for 60 minutes. Once done allow to naturally release for 20 minutes, then quick release. Remove meat from cooker and shred. Strain the liquid into a bowl. Toast hoagies, add meat and provolone. Serve with au jus.
The original recipe does not mention using the onions on the sandwich, but we chose to for flavor and moisture.
I had a helper to occupy little Wyatt while I did the prep work for this meal. Wyatt got to (literally) hang out with his daddy while he enjoyed a beer 🙂
Instant Pot French Dip Sandwich
Ingredients
- 2 Tablespoons Olive Oil
- 2 Pound Chuck Roast
- 1 Onion Sliced
- 1 Can French Onion Soup
- 2 Cups Beef Broth
- 2 Tablespoons Worcestershire Sauce
- 1/2 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 6 Hoagies
- 6 Slices Provolone
Instructions
- Season the roast with the salt, pepper, and garlic powder.
- Turn the instant pot to saute and add the olive oil. When the oil is hot, sear the roast on all sides until browned then remove from pot.
- Add the onions to the instant pot and saute until onion is soft. Turn instant pot off.
- Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.
- Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then quick release.
- Remove meat from Instant Pot onto a large plate and slice or shred.
- Strain the liquid from the Instant Pot through a strainer into a bowl.
- Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
Notes
