So you bought a grass-fed chuck roast, because ‘Why not, the price was right!’. Except we’re in the dead of summer, and just the thought of a cozy roast complete with gravy and all the trimmings makes you feel hot!
So here you go, a roast that’s eaten on a sandwich, and that won’t heat up the house…its the perfect summer meal! See below recipe for cooking times for slow cooker and stove-top.
Instant Pot French Dip Recipe
- 4 lb Grass-Fed Chuck Roast (Round also works)
- Salt and Pepper
- 2 Tablespoons Oil
- 1 Large Onion
- 6 Cloves Garlic
- 3 Cups Beef Broth or Water
- 1/4 Cup Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 2 Bay Leaves
- Sandwich Fixings – Toasted Hoagie Buns or Thick Sliced Sourdough Bread + Provolone or Cheddar Cheese
- Optional – Sauteed Veggies (onions, peppers, mushrooms), Mayo or Horseradish
Pat roast dry and season VERY well with salt and pepper. Set instant pot to ‘Saute’, add oil, and once its hot, sear roast on all sides. Remove roast and saute onion and garlic if desired, then deglaze pot with some of the broth. Put roast back in, add the rest of the ingredients and cook for 100 minutes letting the Instant Pot release pressure naturally for at least 25 minutes.
When all pressure is released, take roast out of the pot and shred coarsely with two forks. Strain the liquid from the pot, discarding solids, and set cooking liquid aside for dipping. Pile meat on toasted rolls (and sauteed veggies if using), add sliced cheese and broil for about 3 minutes, just to melt the cheese. Serve with small ramekins of au jus (reserved cooking liquid) for dipping. Delish! Should make 6 good sized sandwiches.
Slow Cooker – Cook roast for 6-8 hrs.
Stove-Top – Use a heavy bottomed pan such as La Creuset with a tight fitting lid. Cook for about 2 1/2 hours, checking several times to make sure there is still enough liquid in the pot.