Instant Pot French Dip Sandwiches

from ButterYum

makes 6-8 large sandwiches

Ingredients

• 3 pounds chuck roast, cut into large chunks

• 3 medium onions, sliced

• 6 cloves garlic, minced

• 1 cup low sodium beef stock

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce (or more soy sauce)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon olive oil

• 2 bay leaves

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 French baguettes

• sliced cheese (Swiss, provolone, or other)

Directions

1. Place the chuck, onions, garlic, beef stock, soy, fish sauce, worcestershire, olive oil, bay leaves, salt, and pepper in a 6-quart instant pot; cook on high pressure for 45 minutes, then allow pressure to release naturally for 25 minutes.

2. Remove meat from pot and shred; reserve liquid (au jus) for dipping.

3. To serve, slice open each baguette and cut into three equal lengths; pile high with shredded beef topped with cheese; place under broiler to melt cheese (don’t walk away from the oven while doing this).

4. Serve with plenty of the au jus (cooking liquid) for dipping. Additionally, caramelized onions may be added just before serving.

Notes

• Swiss cheese is traditional on French Dip Sandwiches, but we’re not crazy about it so we use provolone instead. Feel free to use your favorite melting cheese.

• Although this recipe contains a lot of onions, feel free to serve these sandwiches with a healthy addition of caramelized onions.

• When I have a recipe that calls for beef stock, I often substitute with my unsalted homemade chicken stock that’s been reduced to 1/4 it’s original volume (1 cup of stock is reduced to 1/4 cup). It’s an excellent substitution and a great way to use up the huge supply of chicken stock I always seem to have in my freezer.

adapted from Amy and Jacky