Instant Pot French Dip
- 1½ lb chuckroast
- 1/4 tsp garlic powder
- 1/4 cup red wine
- 1/2 dried bay leaf
- 1½ tbsp butter melted
- 3 slices provolone cheese
- 1/2 tbsp vegetable oil
- 1/2 onion sliced
- 7 ounce low-sodium beef broth
- 3 soft rolls
- Kosher salt and freshly ground pepper to taste
Add vegetable oil in the inner pot of instant pot. Select “Sauté”.
In a bowl, add chuck roast, garlic powder, salt and pepper.
Put the marinated chuck roast in the inner pot of instant pot and sear it.
Remove the seared roast from the instant pot and put aside.
Add onions and select “Sauté”.
Add red wine and simmer it.
Then, add beef broth, bay leaf and chuck roast.
Cover the lid and cook for 1 hour 40 minutes.
Release the pressure through the steam vent and remove the lid.
Transfer the roast to a serving plate and shred it.
Meanwhile, place sandwich rolls on a baking sheet and brush a mixture of butter, garlic powder and salt on it.
Add cheese on it and put it in the oven.
Take out when the cheese melts and serve hot.
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