INSTANT POT FRENCH DIP SANDWICH RECIPE

Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Total Time: 2 hrs 30 mins | Servings: 6 sandwiches

You have to try this French Dip Sandwich recipe made in an Instant Pot. The flavour-packed fall-apart chuck roast topped with gooey cheese and served on a buttery garlic roll with a scrumptious juice for dipping is to die for!

INGREDIENTS :

• 3 tbsp of butter melted
• 2.5 lbs chuck roast
• 1 tbsp of vegetable oil
• pinch of kosher salt
• 1/2 tsp of garlic powder
• 1 onion sliced
• 1 14-ounces can of low-sodium beef broth
• 1/2 c. of red wine
• 1 dried bay leaf
• 1/4 tsp of garlic powder
• 6 soft rolls
• 6 slices of provolone cheese
• 2 tsp of kosher salt
• freshly ground pepper to taste

DIRECTIONS :

Step 1: Before searing the chuck roast, let it rest for about 15 minutes at room temperature for best results.

Step 2: To the Instant Pot, add the vegetable oil. Set the IP to saute.

Step 3: Sprinkle the chuck roast with 2 tsp kosher salt, freshly ground pepper, and half tsp garlic powder on each side.

Step 4: Place the chuck roast in the Instant Pot, and sear using long heat-proof kitchen tongs.

Step 5: Set the seared roast aside when done.

Step 6: To the pot, add the onions and saute until they just begin to tender. Pour in the red wine and simmer until reduced by half. Scrape the bits from the bottom of the pot using a wooden spoon as it simmers.

Step 7: Add the low-sodium beef broth and bay leaf, once the wine has reduced.

Step 8: Place the roast in the pot. Seal the pressure valve and set it to Meat/Stew function for 100 minutes.

Step 9: Once the pot beeps, allow the pressure to release naturally for 25 minutes before turning the valve to venting to release the remaining pressure.

Step 10: Place the roast on a serving plate to shred.

Step 11: Through a fine mesh strainer, strain the liquid. Serve this as a warm dipping for the sandwiches.

Step 12: On a baking sheet, place the sandwich rolls and broil in the oven.

Step 13: Meanwhile, place the melted butter, 1/4 tsp garlic powder, and a little kosher salt in a small bowl. Mix well until blended, then brush this on the rolls. Toast the rolls for about 2 to 3 minutes until just golden brown.

Step 14: Onto the rolls, pile the meat, and top with cheese. Continue to broil until the cheese has begun to melt.

Step 15: On top of the sandwiches, place some freshly chopped flat-leaf parsley. Serve the sandwiches with the au jus for dipping. Enjoy!