Instant Pot French Dip is a classic comfort food! The Instant Pot makes this recipe easy and perfect each time. Serve this tender flavorful meat on a crusty baguette with melted Provolone cheese for the best sandwich ever. Made with just a few simple ingredients you can easily feed your family or feed a crowd with no problem.
Servings: 8 servings
- 1/2 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tsp ground thyme
French Dip Roast
- 3 pound chuck roast may use eye of round or rump roast, see notes below
- 4 onions sliced thickly
- 2 tbsp garlic minced
- 1/2 cup red wine beef broth can be substituted for the wine
- 2 cups beef broth
Au Jus Gravy
- 2 tbsp butter
- Pepper to Taste
Combine all the ingredients for the rub, and coat the chuck roast with it. If the roast is very large it can be cut into large chunks. However, if it fits in your pot you don’t need to cut the meat.
Heat the Instant Pot on saute, and add some olive oil to it. Brown the roast on all sides and remove to a plate.
Add the sliced onions to the pot with more oil if needed. Cook until just softened. Add the garlic, and cook until fragrant or 30 seconds.
Deglaze the pan with the wine, and reduce by a third. If using broth just deglaze the pan.
Turn off the saute function. Return the beef to the pot, and add the beef broth.
Seal the lid and cook on high pressure for 90-minutes followed by either a 20-minute or full natural pressure release.
Remove the meat from the pot, and shred with either forks or a hand mixer.
Add two tablespoons of butter to the pot and allow to melt. Pepper the au jus gravy to taste.
Serve immediately on crusty bread, top with onions, and cheese. Serve with au just gravy for dipping.
Serve immediately, or refrigerate up to one week in an airtight container. Reheat in au jus for best results. Freeze for up to three months. Au jus can be frozen in ice cube trays. Thaw in refrigerator prior to reheating.
Slice the onions a little on the thick side. If they are sliced to thin they will melt away during the cooking process. Brush your bread or rolls with a little butter and toast under the broiler for a few minutes for extra crusty bread.
Build your sandwiches then place on a cookie sheet, and put under the broiler to crust the bread AND melt the cheese.
*Nutrition does not include bread or cheese.
The previous version of this recipe used eye of round instead of chuck roast add ¼ teaspoon of red pepper flakes instead of the cayenne pepper if you want to make the original recipe. Cook for 45 minutes at high pressure and follow with a 10-minute pressure release. Cut in half if roast does not fit into the pot. All other directions are the same.
Serving: 1serving | Calories: 376.55kcal | Carbohydrates: 6.97g | Protein: 34.22g | Fat: 22.61g |
Saturated Fat: 10.48g | Polyunsaturated Fat: 1.73g | Monounsaturated Fat: 10.73g | Trans Fat: 1.28g | Cholesterol: 124.89mg | Sodium: 462.17mg | Potassium: 716.86mg | Fiber: 1.22g Sugar: 2.47g | Vitamin A: 169.29IU | Vitamin C: 4.91mg | Calcium: 55.49mg | Iron: 4.1mg