Can I make French Dip in the Instant Pot?

For sure! Try our Instant Pot French Dip recipe. It's simple and tasty!

How long does the beef chuck roast cook in the slow cooker?

The roast for French Dip cooks on LOW in the crock pot for 8 to 10 hours or on HIGH for 5 to 6 hours. Be sure to grab our Crockpot Cooking Times Chart here...

Is this a dump-and-go meal?

For the most part! You'll simply dump the meat and sauce ingredients in the slow cooker in the morning and come back to it at night ready and waiting for you. But, you will still need to shred the meat and assemble the sandwiches at the end. This just takes a few minutes.

What should I do with the leftover meat?

If you have meat that you didn't use in the sandwiches, score! Here are some ideas on how to use it: - Freeze it in the sauce and make the same recipe a few weeks down the road. - Serve the meat and sauce over Instant Pot Mashed Potatoes , mashed cauliflower , or polenta. - Make Baked Nachos . Add meat, cheese, and desired toppings over tortilla chips and bake. - Put the meat in wraps. Add sautéed bell peppers and onions. Yum!

French Dip Sandwiches (Dump-and-Go Crock Pot Meal!)

Name: French Dip Sandwiches
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3 cups low-sodium beef broth; 2 tablespoons dried minced onion; 2 tablespoons low-sodium soy sauce; 1 teaspoon garlic powder; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground black pepper; 1 1/2 teaspoons dried oregano, crushed in hand; 1/4 teaspoon ground thyme; 1 bay leaf; Pinch of red pepper flakes; 1 (approx. 2.5 lbs) boneless beef chuck roast, trimmed of excess fat; 6 French steak rolls or ciabatta rolls, sliced open; 6 slices Provolone cheese (or 12 slices, if you want double the cheese)

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French Dip Sandwiches

Slow cooked shredded beef and au jus make the most delicious French Dip Sandwiches ever!

Yield: 6 sandwiches 1x

Prep: 10 minutesCook: 8 hoursTotal: 8 hours 10 minutes

Units:

Scale:

Ingredients

3 cups low-sodium beef broth
2 tablespoons dried minced onion
2 tablespoons low-sodium soy sauce
1 teaspoon garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried oregano, crushed in hand
1/4 teaspoon ground thyme
1 bay leaf
Pinch of red pepper flakes
1 (approx. 2.5 lbs) boneless beef chuck roast, trimmed of excess fat
6 French steak rolls or ciabatta rolls, sliced open
6 slices Provolone cheese (or 12 slices, if you want double the cheese)

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Instructions

Make It Now:

Make Sauce: In the crockpot, whisk together the broth, minced onion, soy sauce, garlic powder, salt, black pepper, oregano, thyme, bay leaf, and red pepper flakes.
Slow Cook & Shred: Place the roast in the slow cooker and spoon over the sauce. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. Transfer the roast to a cutting board and shred with two forks. Return the meat to the cooker and stir it into the au jus (leftover juice).
Toast Rolls: Optional: Position the top oven rack about 6 inches below the broiler. Preheat the broiler. Line a rimmed baking sheet with foil. Place opened steak rolls or ciabatta rolls on the baking sheet and broil 1-2 minutes until toasted inside. Remove from oven.
Build Sandwiches: Using a slotted spoon, add a layer of the shredded meat (be sure to drain the liquid first) to the roll. Top with 1 or 2 slices of cheese. Optional: Place the opened up sandwiches back under the broiler for 1-2 minutes until cheese is melted.
Serve: Serve the sandwiches warm, with the juices from the cooker in small bowls alongside for dipping.

Freeze for Later: Add the ingredients from Step 1 into a gallon-sized freezer bag, gently squeeze to combine, and then add in the roast. Seal and freeze. Place the rolls and cheese in separate freezer bags or containers. Seal and freeze alongside the roast for a meal kit.

Prepare From Frozen: Thaw the meal. Place the roast and sauce in the slow cooker. Follow steps 2 through 5.

Notes/Tips

Flavor Tip: I’ve more recently started adding in 1-2 teaspoons of worcestershire sauce to the au jus, as well. It adds even more depth of flavor. I like the Lea & Perrins brand, because it’s all natural and gluten free.

Doubling the Recipe: This recipe makes a LOT of au jus, so if you want to double the meat you don’t have to double the sauce.

Gluten-Free Version: Instead of soy sauce, use coconut aminos or gluten-free Tamari soy sauce. Use gluten-free rolls. Sometimes I just skip the rolls and eat the meat by itself.

Dairy-Free Version: Omit the cheese or use dairy-free cheese slices.

Make French Dip Grilled Cheese: For an extra amazing sandwich, make your sandwich into a grilled cheese using sourdough bread that’s buttered on the outside. Toast in a skillet on both sides. Yum!

Instant Pot Directions: Find the Instant Pot French Dip Sandwiches recipe here.

Freezing Leftovers: If you have leftovers you won’t eat right away, freeze the shredded meat in it’s juices in an air-tight container for up to 3 months. Thaw in the refrigerator or microwave when ready to use.

Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.

Cuisine: American Method: Slow Cooker

Find it online: https://thrivinghomeblog.com/french-dip-sandwich/