The French Dip is easily one of my favorite sandwiches. Unfortunately, they had always been pretty labor intensive and took a long time to make properly. As a result, I had never made them before and they were generally something I would get if we ate lunch out.
On one of the recent snow days here in DC, Rob was home so we decided to try it out with the Instant Pot. Have I said how much I love that I keep fining new ways to use the Instant Pot? I definitely do not miss the slow cooker, which got less use in a year than our instant pot has in the last few weeks.
Especially when trying something new in the Instant Pot, I like to benchmark how I am thinking of cooking something off other recipes I can find online. What I found when researching this recipe was a little surprising. So many people were calling for an almost 2 hour pressure cook! Honestly, the idea of a 2-hour long pressure cook cycle scared me a bit. That seemed like a really long time to have that thing going. I also wasn’t really sure about the time since normally you can do a pot roast in half that. So, instead, I went with something closer to the timing for a pot roast and I think it came out just fine.
One thing I wish I had while making these was caramelized onions. It is such a natural pairing, but I had to work and couldn’t commit the time. The sandwiches still came out really well, I just love that sweet caramelized taste. I went pretty simple though with gruyere and arugula to finish off the sandwich with a small bowl of the leftover juice for dipping (it is a French Dip after all).
Instant Pot French Dip Sandwich
- 2.5 Lb Beef Chuck Roast
- 3 Cups Beef Stock
- 2 Tbs Worcestershire Suace
- 2 Tbs Red Wine Vinegar
- 1 Tbs Dijon Mustard
- 4 Garlic Cloves smashed
- 4 Sprigs Thyme
- 2 Bay Leaves or 1 big one
- Salt & Pepper to taste
- Baguette cut into 6-8 inch sections
- Gruyere shaved thin
- Add a little bit of high smoke point oil to the Instant Pot. Turn on the SAUTE function on NORMAL.
- Pat the beef dry and salt/pepper all over.
- Brown the meat for about 2-3 minutes per side.
- Once done, hit CANCEL.
- Add the remaining ingredients to the pot.
- PRESSURE COOK on HIGH for 50 minutes.
- Preheat the oven to 400F.
- Press CANCEL when complete and allow pressure to release naturally for 20 minutes, then quick release.
- While the pressure is releasing, cut the baguette pieces length wise and lay out on a baking sheet. Toast the bread for about 10 minutes.
- When the meat is complete thinly slice against the grain and/or shred. In my experience, the meat with sort of do both.
- Lay out the gruyere on the bread, then top with the meat and arugula.