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Instant Pot French Dip Sandwiches are a delicious weeknight dinner! Tender and juicy chuck roast meat makes the perfect sandwich! Add to a toasty French bread roll along with provolone or Swiss cheese.
This post is sponsored by Sprouts Farmer’s Market. All opinions are my own. Thanks for supporting brands that make Zen & Spice possible!
I love my Instant Pot. I bought it about two years ago on Black Friday and didn’t use it for a whole year– poor thing just sat in it’s box in my closet. I think it was the lack of recipes online for the Instant Pot that I just didn’t feel motivated to try it. Thank goodness I took it back out and experimented with it!
Using the Instant Pot is pretty much the only way I can make a roast. I’ve tried oven-roasting, slow cooker roasting, etc, and they always turn out dry. I think my problems with making roasts before was using the wrong cut of meat and too much liquid.
How tender your roast turns out to be depends on several factors. You want to start with a cut with a lot of connective tissue. This connective tissue is made of collagen, which breaks down hwen cooked and can make meats moist and rich. A pressure cooked melts the connective tissues much more quickly– which means you’ll end up with a moist meat (does the word moist bother you? heh).
So — cut of meat and cooking method are both important. You also want to get a good sear on all edges of the roast before pressure cooking it– to seal in the juices while it cooks. The IP allows you to sear in the pot first before pressure cooking– so you only use one pan! Makes for an easy clean up.
Sprouts has wonderful selection of beef cuts in their fresh meat department. You can find boneless chuck roast in all sorts of sizes!
Here’s the recipe for Instant Pot French Dip Sandwiches:
Instant Pot French Dip Sandwiches
- 2 lb Sprout's Butcher Boneless Chuck Roast
- 1 Tbsp canola oil
- kosher salt
- fresh black pepper
- 1 tsp garlic powder
- 3/4 cup red wine (Cabernet preferred)
- 1 Tbsp onion powder
- 8 oz beef broth
- 2 bay leaves
- 4 French bread rolls/hoagies
- 4 slices white cheese of your choice (Pepper Jack, Provolone, Swiss cheese)
Add oil to Instant Pot and press the “Sautee” button.
Season the roast generously on all sides with salt, pepper and the garlic powder. Sear the roast on all sides in the Instant Pot and set aside.
Add red wine and onion powder to pot and let simmer until reduced by half, stirring occasionally. Add beef broth and bay leaf.
Return roast to pot, close lid, and set pressure release to sealing. Press “Meat/Stew” and increase time for 80 minutes. Let the pot release steam naturally for 20 minutes.
Remove roast from pot and shred. Use liquid from pot for dipping.
Fill the rolls with meat and top with cheese. Place in 350 F oven for 5 minutes until cheese is melted.
*Cooking times for different sizes of roasts*
Pressure cook time: for each additional pound of meat, cook for 40 minutes.
Liquid amounts: Keep the red wine the same but add 4oz beef broth per pound over 2 pounds.
*Slow Cooker instructions*
Although I did not test this recipe in a slow cooker, I would take an educated guess that you can cook it on low for 8 hours for the same result. Be sure to sear it on a pan on the stove top first.
Recipe adapted from No. 2 Pencil.
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