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Instant Pot French Dip Sandwiches

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

Instant Pot 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!

instant pot french dip
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When my husband Ryan first made French Dip Sandwiches in the Instant Pot, 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. I didn’t even realize I could make French Dip in the pressure cooker until he came up with this amazing recipe.

We have been enjoying these 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. The scent of the savory chuck roast cooking in the pot leaves us all salivating, waiting impatiently for the countdown on the Instant Pot to finish.

But, somehow, time seems to stand still, making our hunger and craving for these phenomenal sandwiches build ever larger.

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. Seeing my kids enjoy this meal so much makes me so happy that I got my Instant Pot.


“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.”David G

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. So, we decided on chuck roast. You’ll find some French Dip recipes using costlier cuts of meat like beef brisket or prime rib roast, but I believe chuck roast is the way to go.

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We found the chuck roast to be 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 the Roast 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.

instant pot french dip sandwich recipe
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A chuck roast is the type 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 a 25-minute natural pressure release.

Can I Double The Chuck Roast In This Recipe?

Yes, you can double the amount of chuck roast used in this recipe. This recipe calls for a 3-pound chuck roast. If you want to double the recipe, just season another 2 ½ to 3-pound roast with salt, pepper, and garlic powder and add it to the pot. There is no need to make adjustments to any of the other ingredients or change the cooking time. Just add the two seasoned roasts and follow the rest of the recipe as written.

a large chuck roast sitting in au jus in the instant pot after cooking
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When Adding A Second Roast

When doubling this recipe and adding a second roast, make sure that any single roast is not larger than about 3 pounds or they might not cook properly.

What Ingredients Do I Need for Instant Pot French Dip?

You’ll need only a few basic ingredients to make the most delicious pressure cooker 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!

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 single 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 cooking time.
  • Kosher Salt
  • Ground Black Pepper
  • Garlic Powder
  • Yellow Onion: You will need to thinly slice a whole onion for this recipe.
  • Sweet Red Wine: I prefer Llano Sweet Red but any sweet red wine will work.
  • 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: 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.
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

You won’t need a lot to prep this recipe. You’ll be prepping and seasoning the chuck roast and measuring and adding some ingredients to your electric pressure cooker. Also, once the roast has finished cooking, you will need something to serve the meat. These are the items I used to prep, make, and serve this recipe:

  • pinch bowls
  • measuring spoons
  • measuring cups
  • cutting board
  • chef’s knife
  • metal tongs
Appliances & Cookware

You’ll need an electric pressure cooker for this recipe. I used an 8-quart Instant Pot to cook the chuck roast, but the cooking time should be the same across all pressure cookers. These are the appliances and cookware that I used to cook the roast and toast the bread:

  • 6 or 8-quart Instant Pot
  • flat iron skillet
Serving Platters & Dishes

Here are the extra items I used for serving these sandwiches:

  • small 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.

Substitutions for This French Dip Recipe

I always get questions about substituting ingredients in my recipes. Below are the questions you’re probably going to ask me, so I’ve answered them for you here. If you have questions I haven’t listed below, please leave them in the comments section at the bottom of this post.

What Can I Use Instead of Wine?

If you need to sub the wine for any reason, you can use grape juice instead. We’ve made this French Dip recipe 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 Pressure Cooker French Dip Sandwiches.

Can I Use a Different Kind of Bread?

If you can’t get a hold of some crusty French Bread, there are several other options you can use. I’ve made these sandwiches on all types of bread including large soft rolls, Ciabatta rolls, Kaiser Rolls, and even regular white bread slices. It’s great on all of them!

Can I Use Another Type of Cheese?

If you can’t find provolone cheese for your French Dip sandwiches, Swiss cheese makes a great substitution. Another good option is Muenster cheese. Whatever you choose, you’ll want to use a melty, mild cheese that doesn’t compete with the amazing flavor of the meat.

instant pot french dip
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“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!!!!”Sue

How to Make French Dip Sandwiches (Step-By-Step)

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 French Dip sandwiches, with minimal effort.

Gather The Ingredients

Now is the time to prep and measure out your 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. Refer to the recipe card for the full list of ingredients.

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

It’s important to sear the meat because it helps develop a rich meaty flavor and makes for a much better tasting roast. So, please don’t skip this step. It’ll make all the difference.

Prepare the pot to sauté.

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.

Add the oil to the pot.

Once the pot is hot, add the vegetable oil and allow it to get hot. This takes about 30 seconds.

Place the roast in the pot.

Once the oil is hot, it’s time to add the chuck 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 the 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 edges as well. So, after both sides of the roast have a nice sear on them, make sure to get the edges too by propping the roast up in the pot so that it sits on one of its edges. Rotate the roast so that you get a nice sear on each edge.

Remove the Roast

When 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.

Add the wine.

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.

Reduce the wine and deglaze the pot.

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.

Add the soy sauce and beef stock.

Next, pour the soy sauce and beef stock into the Instant Pot. If there are still any stuck-on bits in the pot’s bottom, try to scrape them off as much as you can.

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). Then cancel the ‘Sauté’ function on the pot.

Set the cooking time.

Close your Instant Pot and set it on ‘Manual’, ‘High Pressure’ for 100 minutes. Enjoy the mouthwatering aromas that will fill your home while the roast cooks.

Perform a 25-minute natural pressure release.

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 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 small piece at a time and shred it for the sandwiches.

Build the Perfect French Dip Sandwich

When the meat is ready, it’s time to start making sandwiches. It won’t be long before you’re enjoying one of these amazing French Dip 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 a flat iron skillet.

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 plenty of shredded roast and then 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.

Enjoy The Best French Dip Sandwiches

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!!

dipping a french dip sandwich in au jus
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Did you make this French Dip recipe yet? I truly believe that this is the best Instant Pot French Dip recipe out there, and I know you will absolutely love it! Let me know in the comments section below when you make this recipe and how much you enjoyed these amazing sandwiches.

5-Star Rating: If you loved your Instant Pot French Dip Sandwich, I’d appreciate it if you could give this recipe a 5-star rating to show how much you loved it.


Looking for another meal to feed a crowd? Here are more easy recipes that I know you’ll love:

Need a soup to go with your French Dip sandwiches? If you’re looking for a perfect complement for this recipe, then try my Instant Pot Tomato Soup or Instant Pot Broccoli Cheese Soup recipes. They’re so delicious and a perfect complement to these sandwiches!

For a full list of all the pressure cooker soup recipes on this blog, check out my Instant Pot Soup Recipes post.

Looking for the perfect side for these sandwiches? A salad is always a good option. You could also serve these sandwiches with fries or potato chips. For an extra special side dish, serve them with my Instant Pot Potato Salad, it is phenomenal.


“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!! […] You won’t find anything tastier! This recipe nails it!!!” – Tammy

Instant Pot French Dip Sandwiches

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

4.73 from 66 votes
8 sandwiches
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
30 minutes
Cook Time
Pressure Release
25 minute NPR
Total Time
Recipe by: Valerie Cooper
These french dip sandwiches are made with a chuck 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


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


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


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.
    seasoning chuck roast to make french dip
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  • Sear Roast: Turn on 'Sauté' and adjust the heat level to 'More'. 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.
    overhead shot of a seared chuck roast sitting on a cutting board
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  • 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.
    sautéed sliced onions in the electric pressure cooker
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  • Add Red 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.
    pouring red wine over sautéed onions in the instant pot
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  • 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.
    a seasoned and seared chuck roast sitting in a pot of beef broth, red wine, and sliced onions, ready to be pressure cooked
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  • 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.
    setting the instant pot to cook chuck roast on high pressure for 100 minutes
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  • 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.
    releasing pressure from the instant pot
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  • 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 (au jus) with a ladle and serve it in a small ramekin for dipping.
    a large chuck roast that's been cooked in the instant pot
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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.
    toasting bread on a skillet
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  • Add Cheese & Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese.
    placing cooked chuck roast on a french bread topped with provolone to make french dip sandwiches
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  • Enjoy the best French Dip sandwiches ever!
    a freshly prepared french dip sandwich
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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

Common Questions & Answers

Some common questions and answers about this Instant Pot French Dip Sandwiches recipe.

What is the best meat for French Dip sandwiches? This recipe calls for Chuck Roast, and I believe it is the perfect choice for these sandwiches. Not only is it juicy and flavorful but it’s also an economical cut of meat. You could use some other cuts of meat, but they may require an adjustment in cooking time. Some meats that are commonly used to make French Dip are: Chuck Roast, Rump Roast, Prime Rib Roast, Eye of Round Roast, Beef Brisket, Ribeye Loin, Boneless Rib-Eye Steak, Skirt Steak, or Flank Steak.

Can I double this recipe? Yes! You can! You can use two 2 ½ – 3-pound chuck roasts. Just make sure your roasts are no larger than 3 pounds each. Season each roast with salt, pepper, and garlic powder. Then follow the rest of the recipe as written. There is no need to double the liquid or adjust the cooking time. Enjoy!

Can I make this French Dip in a slow cooker? While I have not, personally, made this recipe in a slow cooker, I have readers who have. Their suggestion is to follow the recipe as written, except you will brown the meat and grill the onions on the stovetop before moving them to the slow cooker. Add the remaining ingredients to the slow cooker and then cook on low for 8-10 hours.

Can this recipe be made with a frozen roast? One of the most important steps for making this recipe is to sear the roast on all sides. Searing helps to amplify the rich savory flavor of the meat. If the roast is frozen, you won’t be able to sear it. Also, a frozen roast will take much, much longer to cook. So, I highly recommend that you make this recipe with a fully thawed roast.

Can I skip the wine? Yes, you can. You can also substitute the wine with a fruit juice like grape juice or apple juice.

Can I cook the roast for less time if I cut it into smaller pieces? You can, but your results may vary. By cutting the roast into smaller pieces and cooking it for less time, you may not achieve the juicy, fall-apart tenderness that my readers have enjoyed with this recipe. Chuck roast is a tough meat and requires time and heat to break down the connective tissues (collagen) in the meat. These connective tissues break down into gelatin, which will then absorb the juices back up into the roast. But without a sufficient amount of cooking time, this process will be stopped short. So, I suggest you follow the recipe as written.

Serving Suggestions

Here are a few ideas for serving your Instant Pot French Dip Sandwiches.

What's the best bread to use? The obvious choice for bread is a French baguette. However, you can serve these sandwiches on almost any bread. Some breads that work well for these sandwiches are: French Bread, Ciabatta Bread, Kaiser Rolls, Hamburger Buns, Sourdough, or White Bread.

What kind of cheese goes on a French Dip sandwich? Any sliced cheese that’s melty and doesn’t have a strong pungent flavor will work well. The following cheeses are great options: Provolone, Swiss, Muenster, Gouda, Mozzarella, American, Mild Cheddar, Colby Jack, and Monterey Jack.

What wine goes with French Dip? Your favorite red wine would make a perfect pairing. My husband likes to enjoy these sandwiches with the same sweet red wine we used to flavor the meat. Some wines that work well with this dish are Cabernet Sauvignon, Shiraz, Merlot, or any Sweet Red Wine.

What to serve with French Dip sandwiches? French Dip Sandwiches are a meal in themselves. However, if you’re looking for an excellent side dish to pair with these sandwiches, then here are a few options: a Tossed Green Salad, Pasta Salad, Potato Salad, Potato Chips, French Fries, Coleslaw, Creamed Corn, Roasted Vegetables, and Soup.

What dessert goes well with French Dip? Anything, really! Try following up your sandwiches with some tasty lava cakesbrownies, or buttermilk pie.

Recipes to Serve With Your French Dip Sandwiches

Here are a few of my recipes that will complement your sandwiches perfectly.

instant pot french dip recipe
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  • Carmen R says:

    I made the French Dip for my family Christmas Eve.
    OMG! It was delicious! Every bite of the sandwich you heard..Wow! MMMM! Awesome! Thank you sharing this recipe!
    This will be a favorite forever!

  • Lynne J Still says:

    I made this recipe for dinner yesterday and it was amazing!!! Very tasty and the au jus was sooooooo good. I had to cook it longer, about 30 min because I got a different cut of chuck roast but that worked perfect. Thanks so much for a great recipe which I will make over and over….

  • Stephanie says:

    I’ve made this several times and each time it turns out perfect! My family goes crazy happy when I tell them it’s on the menu for the week! Gonna make your potato salad today! Thanks for the great recipes!

  • Christy Paton says:

    Should I still cook for 100 min if using a 3 pound sirloin tip roast?

  • Julied says:

    Absolutely awesome! The house smells wonderful while it is cooking and the roast tastes delicious!

  • Sherene says:

    Made this last night and it was an absolute hit! Easy and soooo delicious. My family already has a standing request for me to do it again. Thank you!

  • Zak says:

    This is the perfect French dip recipe I used Cabernet Sauvignon and it turned out perfect thank you.

  • JB says:

    Can you make it with a frozen roast and if so do u increase time

    • Hi JB! You can make it with a frozen roast and theoretically, you will not need more time, it will just take longer for the pot to come to pressure. I recommend, however, that you defrost the roast so that you are able to sear/brown it as the recipe calls for. In my opinion, it makes a difference. Hope this helps! Thanks for stopping by.

  • Kristie says:

    If you use a smaller roast does the cook time need to be adjusted?

  • Amber says:

    Can you use steaks with this recipe? And would the cook time change?

    • Hi Amber! I have never used steaks for this recipe. You may be able to get away with less time but I can’t give you any exact numbers since I haven’t tried it. Thanks for stopping by!

  • Dot says:

    Could I substitute the wine for something else?

  • Sarah says:

    I’m hoping to make this tonight, but don’t have any wine at the moment. Is there a substitute for it, or can I leave it out?

    • Hi Sarah! There have been a couple of times that I couldn’t get wine so I used grape juice and it came out perfect. I would really try to get either the wine or the grape juice for this recipe. Hope this helps! Enjoy!

  • MsTDale says:

    Made this last night in my new electric pressure cooker and it came out fabulous! After reading several recipes, I cubed the roast and I followed yours on spices/seasonings except for the garlic – 3 chopped cloves of fresh garlic added. I also added baby bella and white mushrooms. Hubby gave this recipe a 11/10! It’s a keeper! Thank you for the great recipe!

  • Martha says:

    Since I have a mini pot (just two of us at home), I cut the ingredients by half and cooked for the same amount of time. It was delicious!

  • Luna says:

    We were going to give the ol heave ho to our instant pot a month ago because no matter what I did I couldn’t seem to have any of my meals turn out they were always terrible. I told my husband that THIS meal was the last shot and if we could get this right then we were selling the darn thing.
    This was literally one of our most favourite meals and I’ve made it once a week since that first go, we were blown away by how tasty and delicious it was!!
    I have a question though, my mother lives across the country and doesn’t have an instant pot or slow cooker, do you have any ideas how this could adapt to the oven?

    • Hi Luna! I’m so happy to hear you love the French Dip recipe! It’s still one of my favorites! If you cook this in the oven, it would need A LONG time of cooking. I haven’t tried it yet, but we’re talking several hours. If I try it soon in the oven, I’ll post the recipe for it. Thank you for stopping by the blog, I appreciate it.

  • Michelle Harrison says:

    Love this recipe so much. Making it again tonight. My only sub is manischwitz Concorde grape wine. I couldn’t find the Llano wine. My family loves this recipe. Thanks for sharing!

  • Brad says:

    If I wanted to use an equivalent amount of beef chuck short ribs instead of a roast, would the cooking time need to be lowered?

    • Hi Brad! I haven’t cooked short ribs so I couldn’t give you an exact answer. I would assume the time would definitely need to be adjusted. Let me know if you try it. Thanks for stopping by!

  • keith says:

    this is the perfect recipe, it came out so good. i added some sliced bella mushrooms

  • Liz says:

    Fixed this tonight. Came out perfectly. Will definitely make again and again. Thanks for sharing

  • Anna says:

    Could I use a pork pot roast for this recipe?

    • Hi Anna! I’ve never made it with pork, but it should be OK. If you have a pork shoulder or pork butt it would cook for the same amount of time. Thanks for stopping by!

  • Lauren says:

    The first time I made this recipe was really good however the meat was not fall apart tender, but still absolutely delicious. This time I opted for cutting the chuck into smaller pieces. It’s cooking now, but I am now questioning the 100 minutes since I cut them in to smaller pieces. How should I adjust The time for the smaller pieces? I cut a 3.3lb chuck into 6 pieces.

  • Katherine Davis says:

    Omg thank you for this recipe. I need to be alone with my sandwich now. Privacy please…

  • Amy says:

    This was absolutely delicious. I was concerned the soy sauce would make it too salty….not at all. Great flavor! Thank you for the recipe!

  • Jessica says:

    Is there a huge difference if I accidentally used the Meat/stew button on “less” compared to the manual button?

    • Hi Jessica! The less option is only for sauté so that won’t be a problem. As far as the meat/stew button, if you did the time I suggested you’ll be fine. If you left it at whatever the preset was then you may need to cook it longer. Hope this helps!

  • Sheila says:

    Can I cook the meat in a crock pot?

    • Hi Sheila! Yes, you can cook it in the crockpot, I haven’t tried it so I’m not sure about time. I would probably guess low for 8 hours but that’s just a guess. Thanks for stopping by!

  • Sue says:

    I rarely comment on recipes, but this was great. I made the beef a day ahead and served this for Christmas dinner. My adult son rarely comments on my cooking, other than to say, “Good meal Mom, thanks.” But he raved about this beef. Said it was perfect!

  • Liana says:

    Would it be possible to double this recipe? With a 5-6lb roast?

  • Linda says:

    This is one of my all time favorite Instant Pot recipes. Don’t hesitate to try this one!

  • 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.

    • Hi David! I’m so happy your family loved the French Dip Sandwiches! This is still my favorite recipe on the blog! So tasty! I appreciate you stopping by the blog to share your results.

  • 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!

    • 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!

    • 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!

    • 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?

    • 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!

    • 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?

  • 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 🙂

    • 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?

    • 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.

  • 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?

    • 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?

    • 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!!

    • Loren says:

      I just made it in a slow cooker. I basically followed the recipe exactly but instead of putting it in the Instant Pot, I used the slow cooker for 10 hrs. It came out perfectly and tastes delicious. I used a cast iron skillet to brown the meat and to grill the onions.

  • Holly says:

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

  • 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!

  • 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!! 😋🤤🤤

    • 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?

        • 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.

    • 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:

    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!

  • 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!

    • 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.

    • 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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