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Instant Pot French Dip Sandwiches

Tender and Juicy Chuck Roast on Crusty Bread Dipped in Savory Au Jus

French Dip Sandwiches are a sweet and savory, delicious gift from heaven. I can't describe them any other way. Biting into the toasted, crispy, buttered bread, and getting a taste of the unbelievably juicy meat, covered in melted cheese, is a food experience like no other! Every time you dip the sandwich in the au jus and take a bite, your taste buds will be delighted!

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This post has been updated and was originally published on October 4th, 2017.

When my husband Ryan first made Instant Pot French Dip Sandwiches it was love at first taste for every single one of us. We all know that Ryan is the genius in our kitchen, and this time, he truly outdid himself.

We have been enjoying the French Dip Sandwiches for several years now, and every time, when he is cooking the roast in the Instant Pot, there is an amazing aroma that fills the house, and as soon as the kids smell it, they literally jump for joy!

I’m not even exaggerating! I swear my son Phillip, sits there and eats it with his eyes closed, enjoying every single last bite.

What’s the Best Cut of Meat for Instant Pot French Dip Sandwiches?

Since we have a large family, a premium roast is out of the question. We certainly didn’t want to use up our entire grocery budget on a single meal! We wanted a cut of meat that was both economical, flavorful and tender. You’ll find recipes using different cuts of meat, but I believe chuck roast is the way to go.

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We decided on a chuck roast which is very rich and flavorful but the only problem with chuck roast is that it is a tough cut of beef. Well, thanks to the magic of the Instant Pot, this chuck roast will come out so tender that you won’t even be able to remove it from the pot without it falling apart. The rich flavor and juiciness are absolutely heavenly.

Do I Really Have to Cook it For 100 Minutes?

I can’t stress this enough, YES! Yes, you should cook it for 100 minutes. I see so many disappointed posts online about people who cooked theirs for less time and the meat was tough. Since the meat is tough, people assume they overcooked it. The actual answer is quite the contrary.

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A chuck roast is the kind of meat that needs to be cooked to death. The Instant Pot has allowed us to cook it faster, but it still needs a lot of time in there to be fall-apart tender. The longer it’s in there, the more tender it will be. We found the perfect time to be 100 minutes plus natural pressure release.

What Ingredients Do I Need for Instant Pot French Dip?

You’ll need only a few basic ingredients to make the most delicious Instant Pot French Dip Sandwiches you’ll ever try! I have had people say this recipe is better than any French Dip Sandwich they’ve had, even at restaurants. You won’t believe how easy and delicious it is to make your own at home!

best french dip recipe made in an electric pressure cooker
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You should buy an approximately 2.5 to 3-pound chuck roast. You’ll need salt, pepper and garlic powder to season the roast before browning it. The other ingredients you will need are one sliced onion, sweet red table wine like this one which is our favorite, soy sauce, unsalted beef stock, and a bay leaf. Finally, you need some crusty French bread, butter, and provolone cheese. That’s it!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

These are the items I used to prep and make this recipe:

Appliances & Cookware

I used my 8-quart Instant Pot for this recipe but it’s also perfect for the 6-quart Instant Pot. Then I toasted the french bread on this flat iron skillet.

Serving Platters & Dishes

I serve these sandwiches on our everyday plates and serve the au jus in these simple white ramekins.

Instant Pot Accessories

Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.

A word on the wine. If you need to sub the wine for any reason, you can use grape juice instead. We’ve made it with grape juice before when we forget to buy the wine, and our supermarket won’t let us buy it on a Sunday morning! That being said, even if you use wine, it’s safe for the kids to eat. I’m allergic to alcohol and I have no problem eating these Instant Pot French Dip Sandwiches.

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I know you will absolutely love this recipe for Instant Pot French Dip Sandwiches! Let me know in the comments when you make them and how much you enjoyed them. I included a step-by-step below in case you need it. If you don’t, just scroll down to the printable recipe. Looking for another meal to feed a crowd? Try my super popular and easy Instant Pot Dr. Pepper Pulled Pork!

How to Make French Dip Sandwiches

Making a perfectly cooked roast for french dip sandwiches is actually quite simple with the help of the Instant Pot. Just follow these easy steps and you’ll be enjoying the most extraordinarily delicious sandwiches, and with minimal effort.

Gather The Ingredients

Like I mentioned above, this recipe requires very simple ingredients. I’m sure you’ll already have most of them in your pantry and refrigerator.

a large chuck roast and seasoning including kosher salt, pepper, and garlic powder
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Here’s a complete rundown of exactly what you’ll need:

  • Vegetable Oil
  • Chuck Roast – You’ll want a 2 ½ to 3-pound chuck roast. If you want to double the recipe, just add another 2 ½ to 3-pound chuck roast to the pot. Just make sure that any one roast is not larger than about 3 pounds or it might not cook properly. Oh, and there’s no need to double the liquid or adjust the cook time.
  • Kosher Salt
  • Ground Black Pepper
  • Garlic Powder
  • Yellow Onion
  • Sweet Red Wine – I prefer Llano Sweet Red but any sweet red wine will work. And, as I mentioned above, grape juice makes a perfect alcohol free substitution.
  • Soy Sauce – Soy sauce adds that extra umami punch to any beefy recipe. We usually always have a large bottle of Kikkoman in our spice cabinet because we love using it to boost the flavor of any beef recipe.
  • Unsalted Beef Stock – This recipe already calls for seasoning the roast with salt. It also has soy sauce in it. With that, this recipe is super flavorful with the perfect saltiness. Since I don’t want to go overboard with the sodium, I use unsalted beef stock. I use the Unsalted Beef Stock from Kitchen Basics or Swanson.
  • Bay Leaf
  • French Bread – I’ve made these sandwiches on all types of bread including large soft rolls, Ciabatta rolls, regular white bread slices and it’s great on all of them. But our preferred bread is crusty french bread.
  • Butter – I like to spread butter on the slices of bread and toast them before making our sandwiches.
  • Provolone Cheese – Provolone is our preferred cheese on these sandwiches because it melts so well and the mild flavor doesn’t compete with the wonderfully beefy flavor of the chuck roast and au jus. Swiss cheese makes a great substitute.

Season the Roast

Start by seasoning the chuck roast. We usually try to get a 3 lb roast. The only thing you need to season it is salt, pepper and garlic powder. Sprinkle the spices on the meat, and rub them all in, making sure to get an even coat on both sides.

Sear the Roast

Turn your Instant Pot to Sauté and, using the Adjust button, set the heat level to ‘More’. Wait for a few minutes to make sure the pot gets nice and hot. Once the digital display reads ‘Hot’, your pot is ready.

It’s important to sear the meat because it helps develop a rich meaty flavor and makes for a much better tasting roast. So, once the pot is hot, add the oil and allow it to get hot. This takes about 30 seconds.

Once the oil is hot, it’s time to add the roast to the pot. Using a pair of tongs, place the roast in the pot with the fattiest side down. You’ll want to get it nice and brown on both sides. So, let it sit undisturbed cooking on one side for at least 5 minutes and up to 10 minutes. I usually let it sit longer on each side to make sure it has a really nice sear.

Slice an Onion

While your roast is browning, you can take that time to slice the onion into thin strips.

Turn the Roast

Once the first side has finished searing, grab the tongs and flip the roast onto the other side and let it sit for another 5 to 10 minutes. I like to sear the roast for a few minutes on its sides also.

Remove the Roast

Once the roast is browned on all sides, you can remove it from the pot and set it on a cutting board until it’s ready to go back in the pot. When it’s finished searing, the roast should look like this:

Cook the Onions

Now, don’t be tempted to clean your pot. Don’t scrape the good stuff from the bottom. Just place your onion slices in there, and move them around until they get a nice, golden color to them. The good stuff at the bottom will start to come off as you mix the onions and add your liquids. Continue to the sauté the onions until they are soft and start to turn a golden color. This will take about 10 to 12 minutes.

Prepare the Au Jus

Once the onions are soft and just starting to caramelize, you can start adding the liquids that will serve as the base for the most delicious au jus. The au jus is the liquid that is served with the sandwiches and used for dipping.

First, add the wine. No worries, most of the alcohol cooks out of it, so it’s safe for the kiddos! Ryan likes to use a sweet red table wine. He uses a local Texas brand called Llano.

Mix the wine with the onions, and let the wine stay on the heat until it reduces to about half. While the wine is reducing, deglaze the bottom of the pot with a wooden or silicone spatula. This takes approximately 2 minutes in a very hot pot. The onions should end up looking like the ones below.

Next, add the soy sauce and beef stock.

Cook the Roast

Finally, add the roast back into the pot and don’t forget to add the bay leaf (I forget about half of the time). At this point, you can cancel the Sauté function on the pot. Close your Instant Pot and set it on Manual, High Pressure for 100 minutes.

Once the pot beeps and it’s done pressure cooking, allow it to do a 25-minute natural pressure release (NPR). After 25 minutes, release any steam left in the pot and when the pin drops, open it and be amazed at the beauty!

A Perfectly Tender, Juicy, Flavorful Roast

We don’t attempt to take the whole roast out of the pot since it is fall-apart tender. We use some tongs to take out a piece at a time and shred it for the sandwiches.

chuck roast sitting in au jus after being cooked in the instant pot for 100 minutes
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Building the Perfect French Dip Sandwich

When the meat is ready, it’s time to start making sandwiches. I know your mouth is probably watering by now so let’s get started.

Toast the Bread

You’ll want to prep your bread. A French baguette is an obvious choice here. Brush the inside of the bread with some melted butter and then toast it. We like to toast it on the stove using an iron skillet. We love this one for doing this.

Add the Cheese

Next, place two slices of provolone cheese on the bread. No need to melt the cheese since the hot meat on top of it will do the job for you.

Add the Meat

Load up the bread with some shredded roast and close the sandwich up.

Serve the Au Jus

Using a ladle or large serving spoon, scoop out the juice and serve some in a ramekin for each sandwich.

Sit back, dip the sandwich in the au jus and enjoy my friends! Enjoy! I’m telling you, you will thank me after eating one of these. They are amazing!!

instant pot french dip recipe
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Instant Pot French Dip Sandwiches

A juicy and tender roast, covered in melted provolone on a butter toasted french bread

Rating
4.69 from 16 votes
Servings
8 sandwiches
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
30 minutes
Cook Time
1hour:40minutes
Pressure Release
25 minute NPR
Total Time
2hours:35minutes
Recipe by: Valerie Cooper
These french dip sandwiches are made with a roast that is so unbelievably juicy and tender. It's covered in melted provolone and served on a buttered and toasted french bread. The juices from the pot are served in a bowl for dipping. These french dip sandwiches are spectacular!
Cuisine: American, French
Course: Main Course
Category: Burgers & Sandwiches
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Ingredients

for the Roast

  • 1 tablespoon vegetable oil I use avocado oil
  • 3 pounds chuck roast
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • ½ teaspoon garlic powder
  • 1 large yellow onion thinly sliced
  • ½ cup sweet red wine I prefer Llano Sweet Red
  • ½ cup soy sauce I prefer Kikkoman
  • 4 cups unsalted beef stock I prefer Kitchen Basics
  • 1 bay leaf

for the Sandwiches

  • 2 loaves french bread
  • 1 stick salted butter
  • 16 slices provolone cheese

Directions

cook the Roast

  • Season Roast: Start by seasoning the chuck roast with the salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast.
  • Sear Roast: Turn on 'Sauté' and adjust the heat level to 'Normal'. Allow the pot to heat up until the display reads 'Hot' and then add the vegetable oil and allow it to heat up. Next, place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until it's nicely browned. Then, turn the roast over and brown on the other side. Once the roast has browned nicely on all sides, remove it from the Instant Pot and set aside. Leave the browned bits in the bottom of the pot.
  • Sauté Onion: Add the sliced onion to the Instant Pot and sauté, deglazing the bottom of the pot and tossing the onion in the browned bits as they cook. Continue to sauté the onions until they are a golden brown and starting to caramelize. About 10 to 12 minutes.
  • Add Wine: Add the red wine to the onions and cook, continuing to deglaze the bottom of the pot, until the wine is reduced by half. About 2 to 3 minutes.
  • Add Soy Sauce, Stock & Roast: Add the soy sauce and beef stock to the pot, place the chuck roast back into the pot and then add the bay leaf. Turn off the Sauté function.
  • 100-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 100 minutes.
  • 25-Minute NPR: Once the 100-minute cook time has completed, allow for a 25-minute Natural Pressure Release. When the 25-minute NPR has finished, release the remaining pressure and then open the pot.
  • Serve Roast: The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I'll then scoop out some of the juice with a ladle and serve it in a small ramekin for dipping.

make the Sandwiches

  • Toast Bread: Cut each loaf of french bread into 2 to 4 sections (depending on length), butter each side and toast on a skillet.
  • Add Cheese & Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese.
  • Enjoy the best French Dip sandwiches ever!

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Calories: 547kcal | Carbohydrates: 5g | Protein: 51g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 156mg | Sodium: 2259mg | Potassium: 940mg | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 470mg | Iron: 4.6mg
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  • David G says:

    I ran across your recipe and was comparing to a number of different French dip recipes. I ultimately decided to try your recipe, and I am so glad I did!!! This was absolutely amazing. The meat was perfect and tender and the au jus tasted as good as I have had in very nice restaurants. My kids, who are usually very picky eaters, ate their entire sandwiches and told me I have to make it again. You have a winner here and I will be making it again very soon.

  • Sue says:

    My FIRST recipe in my new Instant Pot!! This French Dip recipe was simply AH-MAZING!!! 5-Star for sure!! Easy to follow and you made me look so good to my family – will make again (it’s now on our favorites list!) I will even make this for company!! Thank you!!!!

  • Amber says:

    Can this recipe be done with a frozen solid roast or do I need to thaw it first? Thanks!

    • Valerie Cooper says:

      Hi Amber! I have always made it with a thawed, fresh roast because I like to brown it first to develop and seal in flavor. If it’s frozen you can’t do that. You can definitely try with it frozen. Cook time isn’t supposed to be affected. Let me know how it goes! Thanks for stopping by.

  • Amy says:

    I have rump roasts would that work? Or chuck steaks, but not chuck roasts on hand. Just trying to see what I can use that I already have. Thanks!

    • Valerie Cooper says:

      Hi Amy! A chuck steak is supposed to be a chuck roast cut into thinner pieces, making them steaks. You should be fine using them since it’s the same meat. Thanks for stopping by!

  • Meg says:

    How many sandwiches does this make? Thanks!

    • Valerie Cooper says:

      Hi Meg! I haven’t counted exactly, but there’s 7 of us and we always each have at least one and several of us eat 2. So I’m going to estimate between 10-12 depending on how long each sandwich is. Thanks for stopping by!

  • Amy Flynn says:

    Is it possible to cook it for slightly less time and have it be sliceable? Or would this not be a good cut for that?

    • Valerie Cooper says:

      Hi Amy! I’ve never sliced it, we only have it shredded. You could try a little less time so the meat isn’t fall-apart, I’m just concerned it would be tough. You can always cook it more if it is though! Thanks for stopping by!

  • Emily says:

    This was a home run! We made it with grape juice instead of the wine. So delicious! Thanks for sharing!

    • Valerie Cooper says:

      Hi Emily! I’m so happy to hear it was a success!! I’ve made it with the grape juice before also and it’s just as great! Thanks for sharing your results! I appreciate it!

  • Angela says:

    will 5 lbs of meat fit into a 6 quart?

    • Valerie Cooper says:

      Hi Angela! I don’t own a 6qt but I’ve cooked up to 10 pounds in my 8qt so I assume 5 would fit in your 6qt. Thanks for stopping by!!

  • Susan Woodbury says:

    When you shred the chuck roast, I’m wondering if it’s time consuming to remove the pieces of fat (marbling) that’s common in chuck roasts? Ha, hope that makes sense!

    Also, I too love the detail in your recipes 🙂

    • Valerie Cooper says:

      Hi Susan! I appreciate you saying that about my recipes! As far as the fat in the chuck roast, it kind of melts away when you cook it. It’s not time-consuming at all. You can use tongs to pull the meat out of the pot and it basically just falls apart. As for the au jus, you can pass it through a fat strainer before serving it, if you’d like. We’ve never done that and haven’t found a problem with the fat. Hope this helps!!

  • mobrnis says:

    What can you use in place of wine?

  • Karen says:

    I’m not a wine drinker, can I substitute the sweet red wine with cooking red wine?

    • Valerie Cooper says:

      Hi Karen! I don’t drink wine either so I get it. Of course, you can’t taste wine at all. But if you’re concerned about having wine left over that you won’t use, then you can certainly sub it. We even used grape juice one time because it wasn’t Sunday and they don’t sell wine here on Sunday mornings. It still came out perfect!! Hope you enjoy it!

  • LindaLinda says:

    One more queston. If you were to serve wine with this, would you serve the same Llano sweet wine? I like some of the Llano wines and don’t like others, but I always forget which ones I really like and which ones I don’t.

    • Valerie Cooper says:

      I am not a wine drinker, but my husband loves the one we use for the French Dip. I read him your question and he said “ooohh yeah” so I’d serve it with that one!

  • Linda says:

    Valerie, I would love to make this for friends. We currently only have our mini with us. Can I cut this recipe in half, then make it in two sessions, then warm the whole thing up for friends later that day, or the next day? I know the ingredients would be too much for my mini. Are there any sides you serve with this?

    • Valerie Cooper says:

      Hi Linda! You don’t really need any sides, this one pretty much stands on its own! Haha!! As far as making half the recipe, you should be OK. All the quantities are easily cut in half. Just make sure you don’t go over your fill line. I’d leave the beef broth for last. If 2 cups of beef broth are more than the fill line, only fill it to the fill line and leave the remaining broth out. Hope that makes sense.

  • Olga says:

    I do not have a Instant Pot can I use a slow cooker?

    • Valerie Cooper says:

      Hi Olga! I guess you can, but I’m not sure on the time. I’ve never made it in the crockpot with these ingredients. Sorry I couldn’t be more help!!

  • Holly says:

    If you have a smaller roast, would you reduce the cooking time? Can’t wait to try this?

    • Valerie Cooper says:

      Hi Holly! Unless you have a super tiny roast, I would still cook it for the same amount of time. Let me know how it turns out!

  • Lila says:

    This is soooo good–I have been looking for a good French dip recipe that didn’t require a packet of something-or-other pre-made seasoning, ranch, etc. and this is IT! Thank you for sharing!

    • Valerie Cooper says:

      You’re most welcome Lila! So glad this one was the perfect one for you!! It’s a family favorite here. Have a great night!

  • Keri says:

    This. Is. DELICIOUS! Making it for the 2nd time tonight, but with 5 lbs of meat because we are pigs. 😳 I was not excited about receiving the instant pot for Christmas, but between this recipe, homemade Mac and cheese in under 10 mins, and 25 minutes beans from dry, I AM SOLD. Thank you so much for this delightful, melt in your mouth recipe. I also eat mine with my eyes closed, because OMGoodness!! 😋🤤🤤

    • Valerie Cooper says:

      Hahaha Keri, your comment made me laugh! I love it! Thank you so much. I am so happy to hear how much you love this recipe and I really appreciate you letting me know! I hope you guys enjoyed your 5 pounds of French Dip with your eyes closed!! Have a great night!

      • Selena says:

        So if I’m making the 5 pounds, I don’t double the rest of the ingredients or cooking time?

        • Valerie Cooper says:

          Hi Selena! Definitely, you don’t need to double or change the cooking time at all. You can add a little more of the wine and a little more of the broth and spices but no need to double. I wouldn’t double the soy sauce or it may end up too salty. Just make sure to not go over the fill line with the liquid. Thanks for stopping by!

          • Selena says:

            Thanks so much Valerie for your quick reply! I made it with 2-2.5 pound chuck roasts without adjusting the recipe like you said and it was so delicious! My husband is a picky eater, and he loved it. I was so happy to have made a meal that everyone raved about. It will definitely be one of our regular meals from now on.

  • Ruth says:

    Thank you for the clear and simple way you write your recipes. This will be the second time I use my IP. (your mac & cheese 1st). The simplicity you write with, give others the confidence to move forward. The IP was kind of intimidating once it was out of the box… Instead, you actually have me looking forward to my try #2! Again – Thanks.

    • Valerie Cooper says:

      Hi Ruth! Thank you for your kind words! I appreciate it so much! It makes me happy that my recipes encouraged you to try the pot! You are going to LOVE this recipe! I know it! Let me know when you make it! Have a wonderful day!

  • April says:

    No one asked so I assume it’s just assumed, but, you had a bay leave on the ingredients but didn’t mention it anywhere in the directions?

    • Hi April! Thanks for your question. The bay leaf is in the ingredients and in the recipe directions in step 7. I did not mention it in the post. I will make sure and add a sentence to the post so it’s in there! Thanks again for stopping by!

  • Yeni says:

    Hi, I just came across your recipe and after comparing with similar recipes out there, I will take the jump and try yours ^_^
    Questions: can I use de-alcoholized wine as substitute for red wine? Cut of meat: will brisket be a good alternative?
    Thank you

    • Hi Yeni! So glad you’ll give it a try! I have made it with grape juice before and it came out great! (We were making it on a Sunday, and Texas doesn’t sell wine Sunday morning! So we had to improvise!) As far as the cut of meat, I would highly recommend you go with a chuck roast. The timing and ingredients were made for that specific cut of meat and I think you’ll be so happy with the results! Let me know how it turns out!

  • Jenny says:

    You weren’t kidding when you said this was the best french dip recipe. And I’ve tried lots of recipes. I can’t thank you enough! I had a 4 lb (possibly a little bigger?) sirloin roast. I cut it in half length wise and cooked the whole thing up according to your directions. I think I made a little more of the rub, but that was the only thing I did different. I have an 8 qt. This was perfection.

    • Awe, thank you, Jenny, for this awesome comment! It makes me so happy to hear that you loved it! I love this recipe so much myself and I’m thinking it’s time to make it again! Thanks for stopping by, I appreciate it!

  • Sarah says:

    Oh wow. That looks amazing! Thanks for sharing this recipe! Trying it soon!

  • C. Austin says:

    Made this last night. Amazing! This recipe will be a regular around here! The only change was the addition of some fresh thyme that I had on hand. Thanks so much for sharing!

  • Jennifer says:

    I’m cooking this right now & I have a question on how long to cook it. The recipe says 100 minutes. Mine counted to 59 minutes, then I put it to 1:40. Is that 100 minutes?

  • Alison says:

    Thanks for the recipe! We made this last night for dinner.
    It was very good & super easy. We will definitely make it again!

  • Tricia says:

    Hello! Making this for two adults only. How many pounds would you recommend using?
    Very precise instructions! Very helpful for new users.

    • Hi Tricia! Glad you find the instructions precise, I always want to be helpful to beginners! If you make 2 lbs you could still follow the recipe exactly as it’s written. Any less than that and you may have to reduce the time. You’ll be happy if you have a little bit of leftovers! Trust me! Hope you enjoy it!

  • Tricia says:

    Hello! I am only making enough for my husband and I. Our toddlers, most likely, won’t eat this. How much would you suggest I make?
    Great instructions!!!

    • Hi Tricia! If you make 2 lbs I feel you could still follow the recipe exactly as it’s written. Any less than that and you may have to reduce the time. For my little one we just feed him the meat cut up real small instead of making it into a sandwich 🙂 With 2 lbs you will probably still have left overs, but you’ll want some the next day anyway!! Thanks for stopping by! Let me know how it turns out!

  • Jackie Koslowsky says:

    Hi
    I’m snowed in here in Upstate NY and can’t wait to stay in and make this!! I accidentally bought regular beef broth instead of low sodium 🙁 will I be ok? Thanks so much!
    Jackie

  • Sherri says:

    What can I substitute for the wine?

  • Lorena says:

    I have a top round roast, aprox. 4 lbs. Can I use this cut? Same amount of cooking time?

    • Hi Lorena! I’m just now getting home from being gone all day so I’m finally getting to answer comments! Top round is also tough but it’s a leaner meat than chuck roast. It would probably still work but it may not be as flavorful. I have never made it with anything but chuck roast. I would still cook it for the same amount of time. Let me know if you try it with top round!

  • Barb says:

    My husband is a recently sober recovering alcoholic – what can I sub for the wine?

  • Cheri Soliday says:

    PS, I meant to say “an hour and 40 minutes.” Sorry! I did get the digits right, tho. (1:40)

  • Cheri Soliday says:

    Cooking this today for a holiday celebration. Question: it says cook on high pressure for 100 minutes. So … an hour and 20 mins, yes? My IP converts to showing an hour after we go above 59 mins (ie, 1:40). I didn’t have an sweet berry wine handy, so used a “soft red blend.” Will let you know how it turns out. Looking forward to tasting the yumminess!

    • Valerie Cooper says:

      Hi Cheri! Yes, 100 min would be an hour 40 min. I guess some models change it to hours, just make sure you’re not actually setting the timer which is for delayed start. The wine we use is a red table wine, you should be good. Good luck and let me know how it turns out!

  • Tammy says:

    I have to say, this is the best French Dip I’ve ever had! I must admit, after I came across this recipe I looked over several other French Dip recipes and I came straight back to this one. Something about the red wine, onions and soy sauce…none of the others incuded this. Folks, this is absolutely amazing!! I followed the recipe to a T (well, minus the Texas red wine, I got mine from Walmart) If you’re looking for French Dip. Search no more. You won’t find anything tastier! This recipe nails it!!!

    Thanks Valerie and Ryan!

    • Valerie Cooper says:

      Thank you so much, Tammy!! I really appreciate you letting me know how much you loved it! It really makes me happy when I read a comment like yours! Oh, and Ryan appreciates the shout out!! Haha!! Have a great night and thanks again!

  • Chris says:

    My family loved this recipe but we didn’t have much for leftovers. That was disappointing. If I cooked 2- 2.5lbs roasts in the 8qt, how would I adjust the cook time? Thanks.

    • Valerie Cooper says:

      Hi Chris! So glad your family loved it! With my family size, we never have leftovers either!! You can absolutely make 5 pounds of this, I have done it before. If you have two 2.5lbs roasts then you don’t need to adjust anything with the recipe. Same time, same amount of other ingredients! Happy cooking!

  • Dawn says:

    Love how precise and detailed you have your recipe. So easy to follow. Can’t wait to try the french dip recipe!

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