Looking for an easy meal? This French Dip can be prepped in the Instant Pot or the slow cooker, making for easy and delicious sandwiches that are very make-ahead.
To make the French dip in the electric pressure cooker:
Heat the oil in the pot of your pressure cooker on sauté. Season the meat with salt and pepper. Brown the beef chunks in the hot oil, turning to sear all sides. Don’t crowd the meat cubes in the pan; you may need to do this in batches. Transfer the meat to a bowl.
Add the onion and mushrooms to the drippings in the pan and cook, stirring, until tender. Add the herbes de Provence and cook for another minute. Stir in the beef broth and cook, scraping up any bits on the bottom of the pressure cooker.
Add the meat back in. Stir well to combine.
Secure the cover and close the pressure valve. Set the pressure cooker to manual high pressure for 45 minutes. Release the pressure when the cycle ends. The meat will be tender and shred easily.
To make the French dip in the slow cooker:
In a large nonstick skillet, heat the oil until shimmering. Season the chuck roast on all sides with salt and pepper. Sear the meat in the hot oil, turning to brown all sides. Remove the meat to the crock of a 5-qt slow cooker.
In the drippings, cook the onion and mushrooms until tender. Add the vegetables to the slow cooker and add the beef broth.
Set the slow cooker to LOW and cook for 8 hours or on HIGH for 6 hours.
To assemble the sandwiches:
In a small bowl, combine the butter, garlic, and parsley. Spread this on the insides of all the rolls. Broil the open faced, garlic bread rolls until golden brown and crisp.
When the meat is cooked, remove the jus from the crock with a ladle or baster. and strain it with a fine mesh sieve. Shred the meat and combine it with the cooked mushrooms and onions. Adjust seasonings and moisten with jus if needed.
Fill the rolls with the meat mixture. Serve with the jus on the side.
Notes
Nutritional values are approximate and are based on ⅙ of the recipe. Refrigerate leftovers promptly and use within 4 days.Variation: If you're eating low-carb, paleo, Whole 30, or gluten-free, this luscious, meat-mushroom-and-onion filling is great on lettuce wraps. Add a few tomatoes to give it a little extra color and pizazz.To make a freezer kit: Prepare the French dip as directed. Remove from the pot and divide into meal-size containers, adding the jus. Chill this completely in the fridge. Prepare the garlic rolls as directed, but do not broil. Wrap the bread well for freezing. Store the container of meat and jus in the freezer along with the prepared and wrapped garlic bread. To serve: Thaw completely before toasting the rolls and reheating the filling.