IP French Dip Sandwiches


  • 3-4 lb Chuck Roast or Bottom Round Beef Roast

  • 1/2 tsp Salt

  • 1/4 tsp Pepper

  • 1/2 tsp Onion Powder

  • 1 Tbsp Olive Oil

  • 1.25 oz pkg Dry Au Jus Mix

  • 12 oz can Beer

  • 3 Tbsp Butter, melted

  • 12 slice Provolone Cheese

  • 8 large Rolls

  • 1 Tbsp freshly chopped Parsley, optional


  • Let roast rest at room temperature for at least 15 minutes before searing.

  • Add olive oil to pressure cooker and hit saute button.

  • Season roast with salt, pepper and onion powder. Sear roast on all sides in pressure cooker.

  • Sprinkle the Au jus packet over the roast, then pour beer over the roast.

  • Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to Meat/Stew function and set time to 100 minutes.

  • After the 100 minute cooking time is complete let pressure cooker naturally release for 25 minutes, then turn valve to venting to release any excess pressure.

  • Remove lid and transfer meat to serving plate, shred meat.

  • Set oven to broil and place sandwich rolls on a baking sheet.

  • In a small bowl combine butter and garlic powder. Brush over rolls and broil under low heat for 3-4 minutes, just until golden brown.

  • Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.

  • Top sandwiches with freshly chopped parsley.

  • Strain liquid left in pressure cooker with a fine mesh strainer. Serve strained Au jus with sandwiches for dipping.

  • Modifications - 1. Use 6 oz Beer and 8 oz Beef Stock, 2. Top with grilled onions and peppers before adding cheese.