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French Dip Sandwiches

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simple, few ingredient classic French Dip Sandwiches

Ingredients

Scale
  • 3 pound chuck roast
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 onion, sliced
  • 1/2 cup red wine
  • 1 packet of Au Jus mix (or can of Beef Consomme)
  • 1 cup water
  • 1/2 (15 oz.) jar pepperoncinis and their juices
  • 1 tablespoon cornstarch + 1/4 cup water
  • Rolls
  • Butter
  • Cheese

Instructions

  1. Add olive oil to either your InstantPot on saute function OR a pan over medium high heat. Season chuck roast with salt and pepper. Brown the roast on all sides.
  2. Remove from pan and add sliced onion. Saute several minutes until softened. Deglaze the pan with the red wine being sure to scrape all the browned bits from the bottom.
  3. Add the Au Jus packet, water, and pepperoncinis. Return the chuck roast to the pot or transfer the liquid and roast to an oven safe dish or crock pot.
  4. For a pressure cooker, cook on high pressure for 100 minutes and let the pot naturally release. For other cooking methods, see notes.
  5. Once done, take chuck roast and shred. Strain liquid through fine mesh strainer being sure to save liquid AND solids. Strain the fat off the top of the liquid and return to pot on Saute. Thicken the Au Jus with 1 tablespoon of cornstarch mixed with 1/4 cup water until desired consistency is reached.
  6. Turn your oven on broil. Butter your rolls, top with shredded beef, solids (onions and peppers from pot), and cheese. Broil 2-3 minutes or until cheese is melted.
  7. Serve with au jus and enjoy!

Notes

  • In a slow cooker, cook on low for 6-8 hours or until chuck roast is fork tender. In the oven, cook 3-4 hours on 325 degrees or until chuck roast is fork tender.

Nutrition

Find it online: https://prairiecalifornian.com/french-dip-sandwiches-featuring-katelyn-dynneson/