French dip sandwich
Yield:
6 sandwiches
Prep Time:
15 minutes
Cook Time:
1 hour
Additional Time:
15 minutes
Total Time:
1 hour 30 minutes
A flavorful and filling sandwich perfect for any time of year.
Ingredients
Meat
- 2 1/2-3 lbs. beef chuck roast
- 1/2 cup flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
Au jus
- 2 onions
- 5 cloves of garlic
- 1 cup beef broth
- 1/2 cup beer (Modelo)
- 2 Tbsp. soy sauce
- 1 Tbsp. Worcester sauce
- 1/8 tsp. rosemary
- 1/8 tsp. thyme
To serve
- 6 slices of provolone cheese
- 6 hoagie buns
Instructions
- Cut chuck roast into quarters, trimming fat as needed. Add salt and pepper to flour and mix. Coat chuck roast pieces in flour on all sides. Add oil to hot skillet, then brown chuck roast pieces on all sides. Set aside.
- In instant pot, sauté onions on high until soft, ~7 minutes. Remove half the onions and set aside for after cooking.
- Add remaining ingredients to instant pot. Pressure cook on high for 1 hour. Natural release pressure for 20 minutes. Remove meat and shred with two forks. Set aside.
- Add reserved onions back to instant pot. Turn sauté on medium for 10 minutes to reduce au jus.
To serve
- Cut hoagie buns in half and place cheese on top side. Bake at 350°F for ~3-4 minutes until cheese is melted.
- Add shredded beef to bottom side, then top with onions. Strain juice and serve in a small bowl on the side.
Notes
Store meat separately from juice and onions for simpler reheating.
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