Simple Bagels
French Dip Sandwich
By :Chop Secrets |

Course | Dinner |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Meat |
Duration | more than 2 hours |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Beef, Beef Stock, Red Wine |
Prep Time | 5 minutes |
Cook Time | 108 minutes |
Servings |
6 serving
|
Ingredients
For the pot:
- 1 tbsp oil
- 2.5 lbs beef chuck roast left at room temperature for 15 minutes
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 onion thinly sliced
- 1/2 cup red wine
- 14 ounces beef broth
- 1 bay leaf
To finish:
- 1 tbsp kosher salt or to taste
- 6 soft rolls
- 3 tbsp butter melted
- 1/2 tsp garlic salt
- 6 provolone cheese slices
- flat-leaf parsley for garnish (optional)
Ingredients
For the pot:
To finish:
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- 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 CANCEL , 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
1 tbsp 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.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.

Chop Secrets
All recipes by : Chop Secrets
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