Here’s an easy instant pot French dip sandwich with melt in your mouth, fork-tender chuck roast on a toasted crusty roll ready to be dipped into some hearty au jus.
- 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
- Hoagie rolls/French baguette
- Provolone cheese slices
- Butter (optional)
- Horseradish mustard/cream/mayonnaise (optional)
On the sauté setting, heat some oil and sear the cubed chuck roast in batches until browned. Return seared meat to the instant pot.
Add the au jus seasoning packet, French onion soup, Worcestershire sauce, garlic powder, onion powder, dried oregano, paprika and pepper to taste.
Secure the lid and move the pressure release valve to the ‘sealing position’.
Set cook time for 60 minutes on high pressure.
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.
Remove beef to a cutting board and shred with two forks. Set aside.
[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.
[Optional step] Spread a thin layer of horseradish cream on the hoagie rolls for some kick.
Top rolls with shredded beef, add layers of provolone cheese and toast in the oven until the cheese melts, about 3 minutes.
Dish and serve hot with au jus gravy in dipping bowls.