I redesigned my French Dip recipe so that we could make it in the Instant Pot. We really liked this version, and the instant pot left the beef super tender! Enjoy! Diane
French Dip *instant pot version
3 pounds chuck roast; fat trimmed
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 Tablespoon soy sauce
1 (10.5oz) can beef consommé or beef broth
1 (10.5oz) can french onion soup
1 green bell pepper, sliced lengthwise
1 red bell pepper, sliced lengthwise
1 medium onion, large slice
1 (1oz) packet of dry Au Jus Gravy
16 slices Provolone Cheese
This recipe makes about Eight 6" or Four 12" Sandwiches. I buy French/Steak Rolls or if I have time, I bake NOLA Rolls (recipe here)
Trim your chuck roast and cut into large chunks.
Season the beef with half your salt, pepper and onion powder.
In the bowl of your IP place all the sliced vegetables along with the french onion soup and half the beef consommé. Sprinkle your remaining spices over vegetables.
Nestle your seasoned beef into the vegetables and pour the remaining consommé over everything (do not stir in.)
Place lid onto IP and set to "Manual" and be sure control knob is on "Sealing." (Cook your dish for 25 minutes per pound of beef. 3-pound roast = 75 minutes.)
Let the dish natural release for one hour before removing lid.
Once cooked, remove lid and strain out all meat onto a plate and shred meat using two forks.
Remove all vegetables into one bowl, set aside.
Set your IP on Sauté and whisk in the dry Au Jus Packet. Let that come to heat and cook while you are prepping the bread rolls and cheese.
I take my rolls and lay open faced on a baking sheet. I cover the bread with sliced provolone cheese *keep in mind that any uncovered bread spots can burn if left unattended too long. (I tear one cheese slice and cover the bare spots.)
Place your cheese bread under broiler and let the cheese melt.
Once melted; build your sandwiches using the shredded beef and cooked vegetables.
Place Au Jus into serving bowls alongside the sandwiches.