French Dip Sandwiches – These French Dips are the absolute best, and super easy to make in the Instant Pot or Crockpot! This french dip recipe produces amazingly flavorful, tender roast beef that will melt in your mouth!
Well, happy Monday, guys! I feel like you all probably hate me now for saying “happy Monday.” Either you’re the kind of person that’s up and ready to embrace your week. Or your snarling at me from behind your computer right now.
Either you’re the kind of person that’s up and ready to embrace your week. Or your snarling at me from behind your computer right now.
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I embrace Monday, I really do. After like, four or five cups of coffee.
Anyway, the week is easier to look forward to with easy dinner recipes on the menu, you all know I believe that.
This week, I’m pulling my Instant Pot out for you all again and whipping up some seriously comforting, melt in your mouth french dip sandwiches.
I’ve tried this recipe two ways, in the Instant Pot, and in the Crockpot.
Both cooking methods deliver the same, amazingly flavorful beef. Both were equally tender. Both times I made them, we didn’t have any leftovers! Everyone enjoyed them that much.
Whichever way you decide to make these, really just comes down to preference.
For me, sometimes I just don’t have the time in the morning when we’re running around trying to get out the door to get food in the Crockpot. That’s where the Instant Pot comes in super handy!
If you don’t have an Instant Pot though, I highly recommend one. I talk more about that in my Instant Pot Spaghetti and Instant Pot Country Style Ribs posts.
Also, if you’ve never had a french dip, you MUST try them!
With two ways to cook this recipe, I feel like we can enjoy it year round. I love it because either method keeps my house cool in the summer. But, it’s nice warm comfort food in the fall and winter.
This recipe requires minimal ingredients, and the meat cooks right in the au jus which is amazing for dipping!
Enjoy!
~Nichole
French Dip Sandwiches - These French Dips are the absolute best, and super easy to make in the Instant Pot or Crockpot! This french dip recipe produces amazingly flavorful, tender roast beef that will melt in your mouth!
- 2 Tablespoons Olive Oil
- 2 Pound Chuck Roast
- 1 Onion Sliced
- 1 Can French Onion Soup
- 2 Cups Beef Broth
- 2 Tablespoons Worcestershire Sauce
- 1/2 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 6 Hoagies
- 6 Slices Provolone
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Season the roast with the salt, pepper, and garlic powder.
Turn the instant pot to saute and add the olive oil. When the oil is hot, sear the roast on all sides until browned then remove from pot.
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Add the onions to the instant pot and saute until onion is soft. Turn instant pot off.
Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.
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Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then quick release.
Remove meat from Instant Pot onto a large plate and slice or shred.
Strain the liquid from the Instant Pot through a strainer into a bowl.
Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
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Season the roast with the salt, pepper, and garlic powder.
Add the olive oil to a large pan over medium-high heat. Sear the roast on all sides, then remove to a plate. Add the onions to the pan and saute until soft.
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Add the roast and onions to the crockpot, along with the broth, soup, and Worcestershire sauce. Cook on low for 6-8 hours until meat is tender.
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Remove meat from the crockpot and slice or shred. Strain the liquid (au jus) from the crockpot through a strainer into a bowl. Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
NOTE: Cooking time listed is for the Instant Pot. If you are making this in the Crockpot, follow the instructions for the 6-8 hour cooking time on LOW.
NOTE: You do not have to sear the roast before making this if you choose. However, the meat will have more flavor if you sear first.
French Dip Sandwiches made easy! These french dips can be made in your Crockpot/Slow Cooker or Instant Pot. One of the best weeknight dinners that’s super simple and the whole family will love. Tender roast beef with the best au jus that’s made from onion soup, beef broth, and seasonings.
I love a good french dip! And even more when I can let the slow cooker or instant pot do the work!
Me too, Kristina! 🙂
I have done this in the slow cooker before – one of my hubby’s fave meals. But game changer in the Instant Pot!! Great idea!
Thanks, Jenn! Hope you love it in the Instant Pot too! 🙂
Love sandwiches that you can dip! These look awesome and as much as I love the weekend I’m really OKAY with Mondays 🙂
LOL! Thanks, Stephanie! 🙂
This is making me so hungry. I really need to grab lunch soon before I lick my screen.
Agreed! Your screen probably wouldn’t taste that good! 🙂
Perfect for a family weekend meal! I picture ourselves chilling in our PJs and eating these babies! Hahaha…thanks, for sharing! 😀
Haha! Sounds perfect to me!
Is the 20 minute natural release essential for cooking, or could you just quick release?
Hi, Lori! You can quick release if you’d like. I prefer the natural release method for meat, I find the texture is better and the meat is more tender.
Is the juice from cooking considered sub jus?
Yes, it is 🙂
I’m not a big sandwich fan, but good French dip is no ordinary sandwich. The Au jus makes all the difference. Dipping in Au jus is a complete game changer, it makes all the difference in the world. I like it pure and simple, no cheese on my French dip. Just perfectly seasoned, slow cooked,fall apart BRISKET, a good roll, and Au jus, and you have the perfect sandwich. I like them served with a good cole slaw or tossed salad, maybe in the summer some fresh corn on the cob, a tall glass of iced tea. Can’t top that.
Love this recipe, but made a big change in the time based off of how long I do a pot roast in the Instant Pot. I do my roasts at 70 minutes and then 20 minutes of NPR, so I upped the cooking time to 90 minutes and kept the 20 minutes of NPR, and they came out perfect. 30 minutes cooking just doesn’t seem like long enough. The rest is perfect though, thanks for the recipe!
I’m still learning my instant pot. If I have a frozen chuck roast, would I do anything differently.
You shouldn’t have to do anything different but your instant pot will take longer to come to pressure.
This was delicious. I made it with a frozen 3 lb cross rib roast and instant potted it for 110 minutes. So good and crazy easy. I think next time, I’ll add a few cloves of crushed garlic.
If you are doubling the recipe for a large family would you add more time?
Hi there! I actually haven’t tried doubling this, so it is difficult for me to say without testing it out myself. I would say you could try it for the time allotted first, then add extra time if necessary. Hope that helps.
I’m a newbie! Do you have to place the roast on the rack inside the pot or just place it on the bottom without?
Did you used the rack ? I am doing the recipe tonight and didn’t used the rack . I am curious if I should used it. Am new with the instant pot
Hello to you both! You do not need to use the rack for this recipe 🙂
I just got my instant pot isthe directions with a thawed chuck roast or frozen?
Hi! The directions are for a thawed roast. Hope you’re enjoying your new IP! 🙂
I think they’re for thawed, but I did 3lbs frozen for 120 minutes. Delish!
OH WOW just fixed this for our lunch and it was a hit!!! Hubby asked for seconds and that means it was excellent! So quick in the InstaPot. Thank you for the wonderful recipe. I will make this many times.
So glad to hear it was a hit with your family! Thanks, Carol! 🙂
How many cups in a can of French onion soup? And is it concentrated in the Can? I need to sub onion soup mix and water
There are 10.5 ounces in one can of French onion soup. I would use about 1 1/4 cups of water with your french onion soup mix. Hope that helps!
I’m super excited to try this out but new to the instant pot cooking. How long would you cook an almost 3lb thawed roast? Or do you leave it the same?
Amazing melt in your mouth French dip sandwiches! The meat was tender and delicious 2lb thawed chuck roast. 55 min 20 min manual release. Exquisite thanks for the recipe!
I’m going to make this Sunday!!!! I can’t wait!!! I’m starving!!!!
Hoping you can help, I have the roast in now and when I hit meat/stew button it automatically comes on as normal/high pressure should I change it to normal/low pressure? As it’s on for 1 hour and 40 minutes which is 100 minutes? Seems like a long time at high pressure? My roast is 2.5 lbs. Thank you so much!
Hi! Yes, this should be cooked on normal/high pressure for 60 minutes.
I made this tonight and it was a HUGE hit!! The meat was perfect!!
Thank you for this recipe; it’s amazing. I’ve made it a couple times recently and it makes a wonderful warm, tasty and easy meal. We love how quick the Instapot makes it; with very little clean up (that’s always a plus for me). The meat is SO TENDER. the whole family really enjoyed!
Hi – everything was excellent! The aus jus was a little fatty. I drained it through a strainer, do you use a cheese cloth?
Hi! I’m glad you liked it! I use a fine mesh strainer. Some roasts are fattier than others, so that might have made a difference. I do think you could use a cheesecloth though if that is your preference. 🙂
This is only my second time using my instant pot. I followed the directions exactly but the entire center of the meat was super tough. My husband thought it was because only the outer part was at room temp before we put it in. Any suggestions?
Hi! Sorry to hear your meat turned out tough in the middle. I’ve had that happen and it’s frustrating. Your meat should be the same temperature all the way through when you start the cooking process in the instant pot. No need to let it sit out to room temperature, I always cook mine right from the refrigerator. If your roast had been frozen previously, the middle may have still been very cold and that could have made a difference for sure. Sometimes, it’s also just about the roast that you’ve purchased. Some roasts have much more connective tissue in the center, and that will make them naturally tougher. I hope that helps!
I made this for dinner tonight and it was a HUGE hit with the whole fam! Seriously delicious, thanks!
Oooooooooooh….this is a crazy good recipe!
Does the liquid need to cover all of the meat? After the 60 minute cook and 20 minute rest, the quarter inch of meat outside the liquid was tough but the submerged seemed tender. I flipped it and am cooking for an additional 25 minutes. Smells great and can’t wait to try it.
Do you think I could do this with sirloin tip roast as well? Looks so yummy and this is what I have defrosting right now! Thanks!
Yes, I think that will work great 🙂