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Instant Pot Roast Beef French Dip Sandwiches

French Dip sandwiches made with tender Instant Pot roast beef, softened onions, melted cheese, and delicious jus.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 15 minutes
Servings 6 sandwiches
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Ingredients
  

Instant Pot Roast Beef

  • 3 lbs beef roast, fat cap removed
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 3 yellow onions, thinly sliced
  • 3 cups beef broth (or mushroom broth)
  • ¼ cup tamari
  • 3 tablespoons Worcestershire
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon herbs de Provence (or Italian seasoning)

French Dip Sandwiches

  • 2 baguettes
  • 1½ cups shredded Swiss cheese (or provolone, gruyere)
  • 1 tablespoon cornstarch

Instructions

Instant Pot Roast Beef

  • Using a paper towel, pat the roast dry. Season with salt and pepper. Let it sit at room temperature for 30-60 minutes to take the chill off and allow the seasoning to penetrate.
  • With the Instant Pot set to "Saute", sear the beef on all sides to form a crust, about 2-3 minutes each. Transfer the roast to a plate and turn off the Instant Pot.
  • Add the onions to the pot and place the seared beef on top. Add the broth, tamari, Worcestershire, garlic powder, onion powder, and herbs de Provence to the pot.
  • Lock the Instant Pot and set the valve to "Sealing". Cook on "High Pressure" setting for 60 minutes (20 minutes per pound of beef). Turn off the Instant Pot and let sit for 10 minutes before releasing the pressure valve.
  • Remove the roast from the Instant Pot and cut into slices or shred with two forks.

French Dip Sandwiches

  • To make the jus, strain the broth from the Instant Pot into a heat-proof bowl. Reserve the onions for the sandwiches. Return the broth to the pot and set the Instant Pot to "Saute". In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Pour the slurry into the pot with the broth. Stir to combine. Allow to cook for a few minutes to thicken.
  • Cut the baguettes into thirds to make 6 buns. Slice each bun down the middle. Stuff each bun with sliced or shredded roast beef. Top with grated cheese and reserved onions.
  • Place the sandwiches on a baking sheet and broil on "High" for 2-3 minutes until the cheese is melted and bubbly. Serve with jus on the side.

Notes

Storing: Store the roast beef, softened onions, and jus in an airtight container (together or separately) in the refrigerator for up to 3 days.