The best French dip sandwiches are made in the instant pot! This beef dip sandwich is easy to make from chuck roast. It's a filling meal for lunch or dinner served with a tasty beer infused au jus for dipping.
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Why you'll want to make it
It's easy. I rely on my instant pot for quick and easy meals. While this homemade French dip will take less than 2 hours, it's certainly very easy to pull off for even beginning cooks because there's only about 10 minutes of hands on prep.
Why not check out my most popular post, Instant Pot Brisket!
It's made with easy to find fresh and pantry ingredients. This French dip is made with grocery staples like chuck roast, onions, and beef broth. This recipe also calls for beer (I like to use a Texas beer called Shiner Bock) but you can use your favorite, more broth, or wine.
It's a hearty homemade sandwich the whole family will love. Whether you're looking for an easy weeknight dinner or a weekend lunch, everyone is sure to love this classic, beefy sandwich.
Ingredients
How to make French dip sandwiches
Trim fat and any silver skin from roast.
Season roast generously with salt and pepper on all sides.
Add oil to an instant pot. Set to the Sauté function (I usually set it to 20 minutes). Once hot, sear meat on all sides until well browned. Remove roast to a plate.
Add onions and garlic and continue to cook on Sauté until onions are softened, about 5 minutes. Some of the brown bits from the bottom of the pan will start to release.Turn off the instant pot. Add beer and scrape any remaining brown bits.
Add broth, ketchup, Worcestershire sauce, bay leaf, oregano, basil, and red pepper flakes. Stir to combine. Top with seared roast.
Close and lock lid to sealing position. Cook on high pressure for one hour. Use a natural release for 20 minutes, then release any remaining pressure. Be careful of hot steam.
Remove roast to a large platter or pan. Slice or shred. Pour cooking liquid through a strainer into a bowl, if desired.
Layer meat on rolls or buns. Top with cheese if desired and toast or broil to melt. Serve French dip with au jus in a ramekin large enough to dip the sandwich.
Tips
Be sure you're familiar with your brand of pressure cooker. I made this recipe with the 6 quart Instant Pot Ultra 60.
Use red or white wine in place of beer, or just add more beef broth. I used low sodium beef broth.
Cheese is optional, but really good! Try provolone, gruyere, or your favorite.
To store leftovers, cover tightly and keep in the refrigerator for up to 5 days. Reheat meat and sauce separately in the microwave.
FAQ
What goes good with French Dip Sandwiches?
French fries, potato chips, coleslaw, garden salad, sweet potato fries, and potato salad, pickles and pepperoncini (sweet Italian peppers).
Is French Dip really French?
The sandwich is an American invention but was originally served on French baguette.
What is French Dip sauce made of?
The dipping sauce is called au jus, which in French means "with juice." It is the liquid produced when cooking the meat.
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📖 Recipe
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Instant Pot French Dip Sandwiches
Equipment
Ingredients
- 2 tablespoon oil
- Salt and pepper to season roast Kosher salt and fresh ground pepper
- 2 lbs. chuck roast trimmed of fat
- 1 onion sliced
- 3 garlic cloves minced
- 1 cup beer or wine, more beef broth
- 2 cups beef broth low sodium
- 2 tablespoon ketchup
- 2 tablespoon Worcestershire sauce
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- 6 French bread or hoagie rolls or hamburger, slider buns
- 6 thick slices provolone cheese or your favorite
Instructions
- Trim fat and any silverskin from roast.
- Season roast generously with salt and pepper on all sides.
- Add oil to an instant pot. Set to the Sauté function (I usually set it to 20 minutes). Once hot, sear meat on all sides until well browned. Remove roast to a plate.
- Add onions and garlic and continue to cook on Sauté until onions are softened, about 5 minutes. Some of the brown bits from the bottom of the pan will start to release.
- Turn off the instant pot. Add beer and scrape any remaining brown bits. Add broth, ketchup, Worcestershire sauce, bay leaf, oregano, basil, and red pepper flakes. Stir to combine. Top with seared roast.
- Close and lock lid to sealing position. Cook on high pressure for one hour. Use a natural release for 20 minutes, then release any remaining pressure. Be careful of hot steam.
- Remove roast to a large platter or pan. Slice or shred.
- Pour cooking liquid through a strainer into a bowl, if desired.
To assemble sandwiches:
- Layer meat on rolls or buns. Top with cheese if desired and toast or broil to melt. Serve with au jus.
Jo
I made this recipe today and it was a hit. Although I did not use it for sandwiches. I had made some refried beans with cheese and some mashed potatoes. We heated up some tortillas and my husband was in heaven. This roast lends itself to other meals besides sandwiches. Amazing flavor. I will definitely make again.
Linda
Love it....rather drink the Shiner Bock beer. Discovered it a few years ago on a trip thru Texas.
Nikole
Love me some Shiner Bock! We have some great beers here in Texas! Thank for trying the recipe Linda!