Description
These French Dip Sandwiches only require a few minutes of hands on time, and yield the most delicious, tender, fall apart beef. The beef is cooked in a rich, savory broth that is used as an au jus to dip the sandwiches into after cooking. This tastes incredibly delicious the next day, as the flavors have even more time to develop, so your leftovers will be just as tasty. If you don’t have an instant pot, you can cook in the slow cooker on low 8 to 10 hours, or on high 5 to 6 hours.
Ingredients
- 1 tablespoon olive oil
- 3.5 pounds chuck roast
- Salt and pepper to taste
- 1 medium sized yellow onion, sliced
- 6 cloves garlic, minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
- 4 cups beef broth
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
Instructions
1. Season chuck roast with salt and pepper, garlic and onion powder on all sides. Heat olive oil in a large skillet over medium-high heat. Once heated, place chuck roast on hot skillet. Sear on all sides until a nice, deep caramel brown color is achieved.
Remove from the skillet and place on a plate.
2. Reduce skillet heat to medium. Add ¼ cup beef broth to the skillet. Use a wooden spoon to scrape up any browned bits on bottom of pan. Cook for 1 minute to deglaze pan.
3. Add in the onion and garlic. Cook for 5 minutes, stirring occasionally to saute and soften the onions.
4. To your instant pot, add the beef, onions and garlic, beef broth, beef and chicken bouillon cube, Worcestershire and soy sauce, bay leaves, fresh thyme and fresh oregano.
5. Cook for 100 minutes with 25 minutes of natural pressure release. The meat should just fall apart.
6. Serve the beef on toasted bread with provolone cheese. Serve the juice in the pot, or the au jus, in a bowl and use to dip the sandwiches into.
- Prep Time: 15
- Natural Release Pressure: 25
- Cook Time: 100
- Category: Dinner
- Method: Instant Pot