The French Dip
A classic sandwich with roasted chuck roast, melty Provolone and a toasted hoagie roll is the perfect Sunday Supper!
- 3-4 lb. Chuck Roast
- Salt, Pepper, Granulated Garlic to coat roast
- 2 tbsp. Olive Oil
- 1 Onion, sliced
- 1.5 cups Beef Broth
- 1 -16 oz. can of Guinness
- 2 tbsp. Worcestershire Sauce
- Hoagie Rolls
- 2 slices Provolone per Sandwich
Generously coat entire roast with salt, pepper and garlic, set aside.
Set Instant Pot to Sauté and add olive oil.
Sear Roast on each side until it develops a nice, browned crust, about 8 minutes each side. Switch off Instant Pot.
Add onions, broth, Worcestershire Sauce, and Guinness.
Lock lid, switch Instant Pot to Pressure Cook and set timer for 60 minutes.
Let Instant Pot automatically release steam for 20 minutes. Then manually release the rest of the steam.
Preheat oven to 375 degrees.
Transfer chuck roast to a sheet tray.
On a separate sheet tray, open hoagie rolls and lay two slices of Provolone over the entire hoagie surface. Bake until cheese is melted, about 6-8 minutes.
Shred the chuck roast with two forks.
Pile the shredded roast on one side of each hoagie roll, fold closed and slice in half.
Serve with a small bowl of the au jus straight from the pot.
If using a slow cooker, sauté the roast* and add onions, broth, Worcestershire Sauce, and Guinness. Set the slow cooker to Slow Cook and set the timer for 8 hours. Proceed with the rest of the recipe. * If your slow cooker doesn't have a sauté function, sauté the roast in a deep pot on the stove then transfer to the slow cooker. Try to scrape up any fond that developed in the pot, into the slow cooker.