4 from 3 votes
Instant Pot French Dip Sandwiches
Author: Wondermom Wannabe
Ingredients
  • 3 lb pot roast - we used a inner-blade cut
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1/2 cup red wine - optional can use broth to replace
  • 1-16 oz carton beef broth
  • Olive oil as needed
  • 1 teaspoon thyme or to taste
  • 1 teaspoon oregano or to taste
  • 1 teaspoon basil or to taste
  • Salt and pepper to taste
  • 4-6 French Rolls for serving
  • 10-12 slices provolone cheese for serving
Instructions
  1. Season your chuck roast with the thyme, oregano, basil, salt and pepper.
  2. Add 2 Tablespoons of olive oil to your Instant Pot and select the Saute setting.
  3. Place the roast in the Instant Pot and sear on each side (about 3-4 minutes in between turns). This keeps the juices in the roast while it pressure cooks.
  4. Remove the pot roast to a plate as you prepare the broth.
  5. Place the onions and garlic in the Instant Pot and saute until the onions are translucent.
  6. Add the wine and scrape the bottom of the Instant Pot to loosen any bits of onion or roast that may be stuck. Simmer and let reduce to about half the volume before adding the beef broth.
  7. Place the roast back into the instant pot and turn off the saute setting.
  8. Select the meat/stew setting and increase the time to 90 minutes.
  9. After the Instant Pot is done, allow to natural release as you prepare your side dishes and buns, at least 15 minutes.
  10. Brush some olive oil on the cut french rolls and place them in an oven set to broil for 2 minutes until golden brown.
  11. Shred the roast and portion out onto the sandwiches.
  12. Strain the broth to make au jus for dipping.
  13. Add two slices of provolene cheese to each sandwich and return under the broiler for 1 minute to allow the cheese to melt.
  14. Serve each sandwich with a small bowl of au jus for dipping.
Recipe Notes

Weight Watchers Freestyle = 18 Points per serving for 6 servings, could be lower if there is a lower point bread and cheese option used.