These Instant Pot French Dip sandwiches are loaded with tender, juicy, shredded beef that cooks in just about 90 minutes from start to finish! This one will quickly earn a spot in your monthly family dinner rotation!
You'll Love These
- These sandwiches are amazing. Seriously - the beef just falls apart it's so tender and juicy. And the instant pot does all the work for you in a relatively short amount of time! Start dinner around 4pm and you'll be eating by 530-6! And do you know what else you can do in that time? Throw together the most perfect Baked Fries ever to serve alongside these shredded beef sandwiches.
- If you're new to the instant pot, this is a simple, easy recipe that would be great for your first try! You get some practice using the sauté function, you can test out the manual setting AND get to see how the natural release work - which, spoiler alert, is pretty underwhelming! The steam just slowly escapes. But it's great for keeping the meat juicy! If you're ready to try more instant pot recipes be sure to check out my Instant Pot BBQ Chicken Tacos or Instant Pot Vegan Curry!
- If you don’t have an instant pot, fear not! You can use a slow cooker instead! I would recommend still searing the roast in oil and sautéing the onion and garlic in a pot on the stove. But other than that, the process is pretty much the same. Add the seared roast, sautéed onion and garlic, broth, Worcestershire, thyme, oregano, and salt and pepper to a crockpot and set on high for 4-6 hours (or on low for 8-10 hours) or until the beef shreds easily.
Ingredients and Substitutions
- Olive Oil — I like a good olive oil, but we’re just searing the roast, here, not eating the oil raw, so you can use your favorite cooking oil or whatever you have on-hand.
- Chuck Roast — You can use a chuck roast or a rump roast for a good French dip. Basically, you want a good hunk of beef with white marbling throughout. Bone in or boneless will work well!
- Yellow Onion — Yellow onions add a nice sweetness, but white onions will add a similar flavor if that’s all you have on hand.
- Garlic — We’re not mincing garlic, here, just smashing it to release some flavor. If you tend to substitute pre-minced garlic, that’s fine, but the ½ teaspoon-to-one-clove is going to be too strong. Instead of three teaspoons (because six cloves), go with two teaspoons.
- Beef Broth — Remember that broth is essentially flavored water that just adds flavor to a recipe where water would … well, water it down. If you don’t have beef broth (or just don’t have enough) you can substitute with another kind (veggie would be best here). Warning: There are other options (red wine, beer, soy sauce, etc.) if you Google “beef broth substitute,” but those are generally for replacing a smaller amount of broth. Don’t pour 32 ounces of soy sauce into your instant pot French dip if you forgot to get beef broth!
- Worcestershire Sauce — Worcestershire has a pretty distinct flavor, but if you’re out you can mix in ¼ cup of soy sauce instead.
- Thyme and Oregano — These flavors are very distinct, but they’re also related. Dried oregano is often recommended as a good substitute for dried thyme. If you’re out of one you can just double the other. Marjoram is also a decent substitute for either.
Instructions
Heat oil in the instant pot set to the sauté function. Season roast on all sides with salt and pepper.
Sear roast, cooking for about 2-3 minutes on each side or until a dark golden brown crust forms on all sides. Set roast aside.
Keeping the instant pot on the saute function, add onion and garlic along with a large pinch of salt and pepper and cook for 4 minutes, stirring frequently.
Add a splash of beef broth to the pot and deglaze the pan, scraping all the yummy bits off the bottom.
Add beef roast back to the instant pot.
Add beef broth, Worcestershire, thyme, oregano and a couple large pinches of salt and pepper to the instant pot.
Seal the instant pot and pressure cook for 75 minutes using the manual setting. Let the instant pot naturally release. Shred beef with two forks.
Fill sliced French baguette with shredded beef and provolone cheese, then broil and enjoy!
Strain cooking liquid from the instant pot and serve with French dip sandwiches. Drizzle sandwiches with horseradish sauce and garnish with fresh parsley if desired.
Tips
- Don't skip the sear! The sear is really going to add another layer of flavor to the meat and help it to lock in all the juices and keep it moist. It's so convenient that the instant pot has the sauté function built right in so instead of dirtying another dish and firing up the stove, you can sauté the roast right in the instant pot! Trust me, it's worth the extra few minutes.
- It can be tempting to just use the quick release setting when you're finished cooking the beef. I urge you not to, however! The natural release setting is going to slowly allow the pressure to reduce and the steam to escape. This will ensure that the meat stays tender and juicy and doesn't dry out. The quick release setting is going to allow the steam to escape quickly and along with the steam will go all of the juices leaving you with a dried out roast!
- You can also cook a larger roast - say 3-4 pounds - using this recipe too! You'll just need to increase the pressure cooking time. I'd recommend for a 3-4 pound roast cooking for 90 minutes and then testing to see if it's tender. If it's not, just seal it up again and cook for another 15-20 minutes.
FAQ
A traditional French dip sandwich is made with thin slices of hot beef and provolone cheese, toasted inside a baguette and dipped in the pan sauce. This instant pot French dip recipe makes it even easier for you to enjoy a tender, juicy, shredded beef sandwich!
Some great sides to serve with a French dip sandwich include baked fries or potatoes wedges, any of your favorite pasta salads, crispy coleslaw, or traditional potato chips!
It's surprisingly easy to make a delicious French dip from scratch! You can cook the beef roast in the slow cooker or instant pot, assemble your shredded beef sandwich and broil. French dips are one of the easiest hot sandwiches to make!
The sauce served with a French dip sandwich is called "au jus". It's a pan sauce that cooks with the beef. Au jus is a French culinary expression that means "with juice". Many French dip sandwiches are served dipped in the au jus, but I prefer to serve it on the side so the sandwich doesn't get soggy!
Hearty Family Dinners
- Instant Pot BBQ Chicken Tacos
- Beer Braised Beef Short Ribs
- Quick Italian Meatloaf
- Shredded Short Rib Chili
- Instant Pot Shredded Chicken Tacos
Instant Pot French Dip
These Instant Pot French Dip sandwiches are loaded with tender, juicy, shredded beef that cooks in just about 90 minutes from start to finish! This one will quickly earn a spot in your monthly family dinner rotation!
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8-10 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 2 lbs. chuck roast
- 1 yellow onion, roughly chopped
- 6 cloves garlic, smashed
- 32 oz. beef broth
- ¼ cup Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Kosher salt
- fresh cracked pepper
Serve with:
- 10 oz. loaf French baguette
- provolone cheese
- horseradish sauce
- fresh chopped parsley
Instructions
- Heat oil in the instant pot set to the saute function.
- Season roast on all sides with salt and pepper.
- Sear roast, cooking for about 2-3 minutes on each side or until a dark golden brown crust forms on all sides. Set roast aside.
- Keeping the instant pot on the saute function, add onion and garlic along with a large pinch of salt and pepper, and cook for 4 minutes, stirring frequently.
- Add a splash of beef broth to the pot and deglaze the pan, scraping all the yummy bits off the bottom.
- Add beef roast back to the instant pot.
- Add beef broth, Worcestershire, thyme, oregano and a couple large pinches of salt and pepper to the instant pot.
- Seal instant pot and pressure cook for 75 minutes using the manual setting.
- Let the instant pot naturally release.
- Shred beef with two forks.
- Slice French baguette lengthwise and place on a baking sheet, cut side up. Layer shredded beef on one side of the baguette and provolone on the other. Broil for 1-2 minutes or until the cheese melts.
- Strain cooking liquid from the instant pot and serve with French dip sandwiches.
- Drizzle with horseradish sauce and garnish with fresh parsley if desired.
Notes
Don't skip the sear! The sear is really going to add another layer of flavor to the meat and help it to lock in all the juices and keep it moist. It's so convenient that the instant pot has the saute function built right in so instead of dirtying another dish and firing up the stove, you can saute the roast right in the instant pot! Trust me, it's worth the extra few minutes.
It can be tempting to just use the quick release setting when you're finished cooking the beef. I urge you not to, however! The natural release setting is going to slowly allow the pressure to reduce and the steam to escape. This will ensure that the meat stays tender and juicy and doesn't dry out. The quick release setting is going to allow the steam to escape quickly and along with the steam will go all of the juices leaving you with a dried out roast!
You can also cook a larger roast - say 3-4 pounds - using this recipe too! You'll just need to increase the pressure cooking time. I'd recommend for a 3-4 pound roast cooking for 90 minutes and then testing to see if it's tender. If it's not, just seal it up again and cook for another 15-20 minutes.
Keywords: shredded beef, shredded beef sandwich, instant pot beef
Erin
Can you make this with a frozen roast or does it require it to be thawed? How would you adjust for frozen?
Kylie
Good question, Erin! I think that you definitely could make it with a frozen roast, but I would plan to almost double the cooking time and even then you may have to cook it for a bit longer. Or you could try thawing the roast in the fridge overnight so that it's not frozen also! Would love to hear how it turns out if you do end up making it!
Lindsay
The simplest, most delicious Saturday night meal! Will be on our weekly rotation now.
★★★★★
Mariah
Question what kinda roast do you use?
Kylie Lato
I find that a chuck roast works best for this recipe!
Laura
This turned out so well. It was really delicious, I will definitely make it again.
★★★★★
Kylie
I am so glad to hear that you enjoyed this french dip recipe, Laura! Thanks for leaving a review - I really appreciate it 🙂
Emma
Made in September and was requested to make it again now. Thanks so much for sharing
★★★★★
Kylie Lato
Woohoo! I LOVE to hear that, Emma! 🙂 Thank you so much for leaving a review - I really appreciate it!
Kaelyn
Just wow!!!!! I added a French onion packet also because following an actual recipe is hard for me. This was amazing!
★★★★★
Kylie Lato
🙂 HAHHAA I have a hard time following a recipe too!! I'm so glad you enjoyed this recipe. Thank you for leaving a review!!
Carolyn Thornton
I’ve made this recipe twice now and both times it has delivered splendidly! Simply delicious- highly recommend,,
★★★★★
Kylie Lato
I am so glad to hear that, Carolyn! Easy Instant Pot recipes are my fave 🙂 Thanks for leaving a review - I really appreciate it!
Rebekah
SO. Incredible!!! Made it and I am going to be dreaming about this tonight!
★★★★★
Kylie Lato
Yayyyy! I am so glad to hear this, Rebekah! This is one of our family's favorites also! Thank you so much for leaving a review - I really appreciate it 🙂
Jill
Is the horseradish sauce a product you buy or something you make? If you make it, could you tell me how? Looks delicious!
Kylie Lato
It is a product! Great question! There are a few different brands out there and it's literally labeled as horseradish sauce. I believe it's a mixture of horseradish, mayo and mustard, but they are all slightly different. This is one that our family enjoys: https://amzn.to/2D4JNXI
Luke
Everyone enjoyed it! Definitely adding it to our recipe list! Thank you!!
★★★★★
Kylie Lato
SO glad you enjoyed it Luke. Thanks so much for leaving a review!
Heather
Hi! Can you do this in the Crock-Pot as well?
Kylie Lato
Yes! Check out the post for the details. It's under the "You'll Love This" section - right near the top. Here's an excerpt: If you don’t have an instant pot, fear not! You can use a slow cooker instead! I would recommend still searing the roast in oil and sauteing the onion and garlic in a pot on the stove. But other than that, the process is pretty much the same. Add the seared roast, sauteed onion and garlic, broth, Worcestershire, thyme, oregano, and salt and pepper to a crockpot and set on high for 4-6 hours (or on low for 8-10 hours) or until the beef shreds easily.
Christopher Blue
Everything turned out well and tasted great. I doubled everything so we could have it for leftover lunch the next day. It was a hit!
Thanks for the recipe
Kylie Lato
WOOHOO! So glad you enjoyed this recipe, Christopher! Thanks so much for leaving a review 🙂
Jill
This was really, really good. I have a ninja foodi, so didnt know what the manual setting was, so pressure cooked on high for 50 minutes and let it naturally release for 30,Turned out amazing. Thanks so much
★★★★★
Kylie
I'm so glad that this worked in the Ninja foodi! Thanks for leaving a review, Jill!