French Dip Sandwich


  • 1 tbsp oil
  • 2.5 lbs beef chuck roast
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 onion
  • 1/2 cup red wine
  • 14 ounces beef broth
  • 1 bay leaf
  • 1 tbsp kosher salt
  • 6 soft rolls
  • 3 tbsp butter
  • 1/2 tsp garlic salt
  • 6 provolone cheese
  • flat-leaf parsley
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • Season the beef with salt, pepper and garlic powder.
  • When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add onion to the pot and saute until soft, 3-4 minutes.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 100 minutes.
  • When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and shred.
  • Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  • Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  • Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  • Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  • Top with chopped parsley (optional) and serve with au jus for dipping.
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