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Photo of French Dip Sandwich

Prep 10 Min

Cook 1 Hr

Total 1 Hr 10 Min


For 6 servings

2 Tablespoons Olive Oil

2 Pound Chuck Roast

1 Onion Sliced

1 Can French Onion Soup

2 Cups Beef Broth

1 Teaspoon Garlic Powder

6 Hoagies

6 Slices Provolone

Salt and pepper to taste


  1. Season the roast with the salt, pepper, and garlic powder.
  2. Turn the instant pot to saute and add the olive oil. When the oil is hot, sear the roast on all sides until browned then remove from pot.
  3. Add the onions to the instant pot and saute until onion is soft. Turn instant pot off.
  4. Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.
  5. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then quick release.
  6. Remove meat from Instant Pot onto a large plate and slice or shred and Strain the liquid from the Instant Pot through a strainer into a bowl.
  7. Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
  8. Enjoy!