French Dip Sandwich
more than 2 hours
For the pot:
beef chuck roast
left at room temperature for 15 minutes
or to taste
for garnish (optional)
Add olive oil to the Instant Pot. Using the display panel select the
Season the beef with salt, pepper and garlic powder.
When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion to the pot and saute until soft, 3-4 minutes.
Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
Turn the pot off by selecting
, then secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- keys and program the Instant Pot for 100 minutes.
When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
Carefully remove the meat from the pot to a cutting board and shred.
Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with
kosher salt, or to taste.
Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
Top with chopped parsley (optional) and serve with au jus for dipping.
*The MANUAL and PRESSURE COOK buttons are interchangeable.