Easy French Dip Sandwiches {Crockpot Or Instant Pot Recipe}

I perfected Instant Pot French Dip Sandwiches with only five beef ingredients, melted provolone, and a savory au jus on toasted hoagie rolls, and one unexpected trick made all the difference.

I’ve been making these Easy French Dip Sandwiches for years and honestly I still get excited every time. Tender beef chuck roast simmers down into a savory au jus gravy while provolone slices melt and mingle with the meat so every bite begs to be dunked.

You can go Roast Beef Sandwich Instant Pot style or try a French Dip Instant Pot Recipe version, I’ve done both and each has its mood. It’s messy, it’s hearty, and it somehow cures low energy weeknights.

Try it once and you’ll start planning your next lunch around that first glorious dunk.

Ingredients

• Beef chuck roast: hearty protein, rich in iron and collagen, makes tender shreddable meat.
• Beef broth: savory base, adds umami and depth, hydrates and boosts juices.
• Yellow onion: sweetens as it cooks adds fiber and vitamin C, builds flavor.
• Garlic: pungent aromatics, gives savory punch, maybe has heart healthy compounds.
• Worcestershire sauce: tangy umami boost, a little adds complexity and subtle sweetness.
• Provolone: melty creamy cheese, adds fat and salty tang, holds well under heat.
• Hoagie rolls: soft crusty bread, soak up jus, provide carbs and satisfying chew.
• Butter and olive oil: fats for browning and richness, help carry and glue flavors.

Ingredient Quantities

• 3 to 4 lb beef chuck roast, trimmed
• 2 cups beef broth (low sodium works best)
• 2 tbsp Worcestershire sauce
• 1 large yellow onion
• 3 garlic cloves
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp cornstarch (optional)
• 6 to 8 hoagie rolls or French rolls
• 8 to 12 provolone slices
• 2 to 3 tbsp unsalted butter
• 1 to 2 tbsp olive oil

How to Make this

1. Pat the roast dry and rub all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 1 to 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat and brown the roast 3 to 4 minutes per side until nicely seared, then transfer the roast to your crockpot or Instant Pot.

2. In the same skillet lower heat to medium, add the remaining butter, slice the 1 large yellow onion and add with 3 smashed/minced garlic cloves; cook until the onions are soft and starting to brown, about 5 minutes.

3. Pour 2 tbsp Worcestershire sauce into the skillet to deglaze, scraping up browned bits, then pour in 2 cups beef broth and bring just to a simmer. Add 1 bay leaf and 1 tsp dried thyme, stir briefly.

4. Pour the onion-broth mixture over the roast in the crockpot or Instant Pot so the roast is mostly submerged. Make sure the roast is covered in liquid as much as possible.

5. Cook: Crockpot method: cover and cook on LOW 8 hours or HIGH 4 to 5 hours until fork tender. Instant Pot method: lock lid and cook on HIGH pressure for 60 to 75 minutes (for a 3 to 4 lb roast), then let natural pressure release for about 15 minutes before quick releasing any remaining pressure.

6. Remove the roast to a cutting board, discard the bay leaf, and shred the meat with two forks into strips. Skim excess fat from the cooking liquid with a spoon or a fat separator.

7. If you want a thicker au jus whisk together 2 tbsp cornstarch with 2 to 3 tbsp cold water to make a slurry, bring the cooking liquid to a simmer in a saucepan and whisk the slurry in until it thickens slightly. Taste and adjust seasoning with a pinch more salt or pepper if needed.

8. Butter the insides of 6 to 8 hoagie rolls (use remaining butter) and toast them in a hot skillet or under the broiler until golden and crisp.

9. Pile shredded beef on the toasted rolls, spoon hot au jus over the meat, top each sandwich with 1 to 2 slices of provolone and return briefly to the oven or under the broiler until the cheese melts. Serve extra au jus on the side for dipping.

Equipment Needed

1. Large heavy skillet (cast iron or stainless) for searing and cooking onions
2. Crockpot or Instant Pot
3. Cutting board
4. Sharp chef’s knife
5. Tongs (to turn and transfer the roast)
6. Two forks (to shred the beef)
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula (for deglazing and stirring)
9. Small saucepan and whisk (to thicken the au jus)
10. Baking sheet or broiler-safe pan (to toast rolls) and a spoon or fat separator for skimming excess fat

FAQ

Easy French Dip Sandwiches {Crockpot Or Instant Pot Recipe} Substitutions and Variations

• Beef chuck roast: use brisket, bottom round or sirloin tip roast if chuck isnt available; short ribs work too but theyll be fattier.
• Beef broth: swap with low sodium chicken broth plus a splash of soy sauce or use beef bouillon dissolved in hot water for a richer jus.
• Worcestershire sauce: use soy sauce plus a squeeze of lemon or a little balsamic vinegar, or try steak sauce like A1 in a pinch.
• Provolone slices: swap with Swiss, mozzarella or mild cheddar for similar melt and flavor.

Pro Tips

1. Sear it good and don’t crowd the pan, pat the roast very dry first or it wont brown right, the browned crust gives most of the flavor so take your time and brown all sides including the edges.
2. Use low sodium broth so you can control salt, taste the jus after reducing and add small amounts of salt or a splash of soy sauce or extra Worcestershire if it needs more oomph.
3. Let the roast rest in the hot juices 10 to 15 minutes before shredding, shred against the grain for tender strands, or use a stand mixer on low for 30 seconds if you want quick shredding without fighting the meat.
4. Skim the fat once it’s cooled a bit, then simmer the strained jus to concentrate flavor before thickening with your cold cornstarch slurry, and butter and toast the rolls just before assembling so they dont go soggy.