Description
Try this instant pot French dip sandwich with fork-tender chuck roast on a toasted crusty roll dipped into some hearty au jus.
Ingredients
Units
Scale
- 3–4 lbs. chuck roast, cut into 3″ cubes
- 1 packet au jus seasoning
- 2 cans (10.5 oz.) French Onion soup
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon paprika
- Pepper to taste
SANDWICH ASSEMBLY
- Hoagie rolls/French baguette
- Provolone cheese slices
- Butter (optional)
- Horseradish mustard/cream/mayonnaise (optional)
Instructions
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On the sauté setting, heat some oil and sear the cubed chuck roast in batches until browned. Return seared meat to the instant pot.
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Add the au jus seasoning packet, French onion soup, Worcestershire sauce, garlic powder, onion powder, dried oregano, paprika and pepper to taste.
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Secure the lid and move the pressure release valve to the ‘sealing position’.
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Set cook time for 60 minutes on high pressure.
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Let the pressure cooker release naturally for 10-15 minutes, then manually release remaining pressure by turning the release valve to ‘vent’ with a wooden spoon.
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Remove beef to a cutting board and shred with two forks. Set aside.
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[Optional step] Spread butter on the rolls and arrange them cut side up on a sheet pan. Toast at 400 degrees F for 5 minutes until slightly browned.
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[Optional step] Spread a thin layer of horseradish cream on the hoagie rolls for some kick.
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Top rolls with shredded beef, add layers of provolone cheese and toast in the oven until the cheese melts, about 3 minutes.
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Dish and serve hot with au jus gravy in dipping bowls.
- Enjoy!
Notes
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 5 mins
- Cook Time: 65 mins
