@ThisPilgrimLife Mmmm-Mmm French Dip Sandwiches (in the Instant Pot!) - Naptime Kitchen (2024)

Hello friends! I am so thrilled that Lisa from This Pilgrim Life allowed me to share this recipe with you all from her cookbook. This recipe is so delicious! We make it just as she does, with the addition of some ranch seasoning, which I will note below. Y’all, these are killer! And if you want to make them with venison on homemade sub rolls, Lisa is sharing how over on her blog. She is also sharing how to repurpose the leftovers to make Empanadas!

**TIP: Save all the amazing leftover beef and juice for my Most Delicious Beef and Vegetable Soup

(this recipe is originally from Lisa’s cookbook Family Meals from Scratch in your Instant Pot and has been posted here with her permission)

You will need:

• 2 pound chuck roast
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 2 cups thinly sliced yellow onions
• 2 tsp dried oregano
• 2 tsp garlic powder
• 1 packet ranch seasoning* (Lisa doesn’t add this; it’s my addition)
• 2 cups beef broth
• 1/4 c soy sauce
• 1/4 c Worcestershire sauce
• Sliced provolone cheese
• Sub rolls (we used Hawaiian rolls)

To make:

1. Turn the Instant Pot on to Saute. Pat the roast dry with a paper towel. Rub the top and bottom of the roast with salt and pepper. When the Instant Pot’s display reads “Hot,” add the oil then the roast. Brown the roast for 5 minutes, rotating it to brown on all sides. Remove the roast from the Instant Pot and set it on a plate.
2. In the now-empty Instant Pot, add the butter and then the onions. Saute the onions for 5 minutes, stirring twice and deglazing the bottom of the pot.
3. Return the browned roast to the Instant Pot. Add the oregano, garlic powder, ranch seasoning, broth, soy sauce, and Worcestershire sauce to the pot, no stirring needed. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 60 minutes on high pressure. (**Kate’s note: I actually cooked mine 90 minutes. I have learned when it comes to a large roast, you really can’t hurt it by cooking it a bit longer.)
4. When the cook time is complete, let the pressure naturally release (this could take between 20-30 minutes).
5. Remove the meat from the Instant Pot and shred with a fork.
6. Open the sub rolls so they are laying flat. Top the rolls with the shredded meat, add the slice of provolone cheese, and place the sandwich under the broiler for 2 to 3 minutes to melt the provolone cheese. Serve each sandwich with a ramekin of au jus (cooking liquid) for dipping.

Thank you again to Lisa for allowing me to repost this recipe. I sincerely hope that you take the leftovers to make the soup; that is where the real magic happens!

@ThisPilgrimLife Mmmm-Mmm French Dip Sandwiches (in the Instant Pot!)

Recipe by Kate

See Also

Slow Cooker Goulash with Scallion Knodeln | Kate Cooks the BooksCinnamon Swirl Brioche - Playing With Fire And WaterComte cheese and spinach tartSweet Potato Gnocchi with Browned Butter and Sage

Ingredients

• 2 pound chuck roast

• 1 tbsp kosher salt

• 1 tsp freshly ground black pepper

  See Also

  Julia Child's Easy Blender Hollandaise Sauce - Tori Avey's Recipe

• 2 tbsp extra virgin olive oil

• 1 tbsp unsalted butter

• 2 cups thinly sliced yellow onions

• 2 tsp dried oregano

• 2 tsp garlic powder

• 1 packet ranch seasoning* (Lisa doesn’t add this. it’s my addition)

• 2 cups beef broth

• 1/4 c soy sauce

• 1/4 c Worcestershire sauce

• Sliced provolone cheese

• Sub rolls (we used Hawaiian rolls)

Directions

• Turn the Instant Pot on to Saute. Pat the roast dry with a paper towel. Rub the top and bottom of the roast with salt and pepper. When the Instant Pot’s display reads “Hot,” add the oil then the roast. Brown the roast for 5 minutes, rotating it to brown on all sides. Remove the roast from the Instant Pot and set it on a plate.
• In the now-empty Instant Pot, add the butter and then the onions. Saute the onions for 5 minutes, stirring twice and deglazing the bottom of the pot.
• Return the browned roast to the Instant Pot. Add the oregano, garlic powder, ranch seasoning, broth, soy sauce, and Worcestershire sauce to the pot, no stirring needed. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 60 minutes on high pressure.*
• When the cook time is complete, let the pressure naturally release (this could take between 20-30 minutes).
• Remove the meat from the Instant Pot and shred with a fork.
• Open the sub rolls so they are laying flat. Top the rolls with the shredded meat, add the slice of provolone cheese, and place the sandwich under the broiler for 2 to 3 minutes to melt the provolone cheese. Serve each sandwich with a ramekin of au jus (cooking liquid) for dipping.

Notes

• Kate’s note: I actually cooked mine 90 minutes. I have learned when it comes to a large roast, you really can’t hurt it by cooking it a bit longer