Instant Pot French Dip
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
8
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Calories
700 kcal
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Course
Main Course
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Cuisine
American
Instant Pot French Dip
Description
Instant Pot French Dip features a beef chuck roast seasoned and seared to develop a browned crust, which adds depth to the flavor. Cooking the roast under pressure in a mixture of beer and au jus seasoning renders the meat tender over 100 minutes, after which it is shredded to coat with cooking juices.
Rolls are prepared by broiling with a garlic butter spread, then layered with provolone cheese and the shredded beef to create warm, flavorful sandwiches. Parsley can be added for freshness.
The method ensures tender beef suitable for shredding and juicy sandwiches. The broth produced serves as jus for dipping, a hallmark of French dips.
For a slower method, this recipe may also be adapted for a slow cooker without pressure cooking. Leftovers keep refrigerated for several days or frozen for up to two months.
Ingredients
- 3-4 pounds chuck roast or bottom round beef roast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 1 Tablespoon olive oil
- 1.25 ounce au jus mix dry, package
- 12 ounces beer (1 can)
- 3 Tablespoons butter melted
- ¼ teaspoon garlic powder
- 12 lices provolone cheese
- 8 rolls large
- 1 Tablespoon parsley optional, freshly chopped
Instructions
Prepare Roast
- Let roast rest at room temperature for at least 15 minutes before searing.
- Turn Instant Pot to Saute. When it reads HOT, add olive oil to pressure cooker.
- Season roast with salt, pepper and onion powder. Sear roast on all sides in pressure cooker. Remove from Instant Pot and set aside.
- Pour beer into pot and deglaze, essentially scrap all the stuck on food off the bottom of the pot. Place roast back in pot and sprinkle the Au jus packet over the roast.
- Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to Meat/Stew function and set time to 100 (1 hr 40 minutes) minutes.
- After the 100 minute cooking time is complete let pressure cooker naturally release for 25 minutes, then turn valve to venting to release any excess pressure.
- Remove lid and transfer meat to serving plate, shred meat.
Prepare Buns
- Set oven to broil and place sandwich rolls on a baking sheet.
- In a small bowl combine butter and garlic powder. Brush over rolls and broil under low heat for 3-4 minutes, just until golden brown.
- Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
- Top sandwiches with freshly chopped parsley.
- Strain liquid left in pressure cooker with a fine mesh strainer. Serve strained Au jus with sandwiches for dipping.
Notes
- Searing the roast before pressure cooking helps create a flavorful browned crust.
- Cooking for the full 100 minutes results in tender, shreddable chuck roast.
- The recipe can be adapted for slow cooker use with similar ingredient steps and an 8-hour low cook time.
- Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to 2 months.
- Thaw frozen leftovers overnight in the refrigerator and reheat on the stovetop before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 35g | 12% |
| Protein | 49g | 98% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 157mg | 52% |
| Sodium | 1001mg | 42% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 356mg | 36% |
| Iron | 14.4mg | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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