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–+ servings

Instant Pot French Onion Dip Sandwich

5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr 15 mins
Natural Release 1 hr
Total Time 2 hrs 25 mins
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot or Slow Cooker (see notes below)

Ingredients
  

  • 3 lb chuck roast
  • 1 onion sliced
  • 5 garlic cloves minced
  • 3 bay leaves
  • 4 cups low- sodium beef broth
  • ¼ cup dry sherry
  • 3 tbsp olive oil
  • 1 tbsp worcestershire
  • 1 tbsp soy sauce
  • 1 tsp thyme
  • salt & pepper to taste

Caramelize Onions

  • 4 large onions sliced
  • ½ cup dry sherry
  • 4 tbsp butter
  • 2 tbsp olive oil

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 3 tbsp filtered water

2 French Bread or 6 Hoagie Rolls

  • melted butter

Instructions
 

Pressure Cook

  • Season both sides of the chuck roast with salt & pepper.
  • Set cooker to saute-high. 
  • Add oil. Wait for 30 seconds.
  • Place the roast inside the cooker and sear both sides for about ~4-5 minutes per side. Remove the roast and place it on a plate/bowl.
  • Place the sliced (1) onion into the cooker; mix. Cook for 5-8 minutes or until mostly caramelized.
  • Add minced garlic and cook for 30-60 seconds or until fragrant.
  • Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the cooker.
  • Place the roast back into the cooker.
  • Add beef broth, worcestershire, soy sauce, thyme and bay leaves.
  • Place the lid on. Pressure cook on high for 55 minutes and natural release (approx. 55-60 minutes). Remove the lid. Press the cancel button. Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release.
  • Remove the roast and place in a medium-large sized bowl, discard the bay leaves. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat.
  • Set cooker back to saute-high. 
  • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
  • Add corstarch mixture to IP. Simmer for 7-10 minutes or until desired consistency.
  • Season with salt & pepper to taste.

Caramelize Onions

  • In the last 30 minutes before removing the roast from the cooker, caramelize the onions on a stove top.
  • Heat a medium sized pot (non-stick or stainless steel) to medium-high. Add butter and oil; wait until butter is about half melted.
  • Add (4) sliced onions and saute. Mix and turn down the heat to medium. Saute for 20 minutes or until the onions have caramelized. (see video for reference)
  • Pour dry sherry into the pot. Use a wooden spoon and deglaze the bits and pieces from the bottom.
  • Remove pot from heat and set aside.

Toast Bread

  • Preheat the oven to 300°F (148°C).
  • Slice the bread in half (vertically). Spread melted butter on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

Prepare Sandwich

  • Place some of the dip in a small serving bowl.
  • Place the shredded meat on top of the bread (bottom half).
  • Top with caramelize onions. Put the top half of bread on the sandwich.

Serve immediately and enjoy!

    Notes

    Slow Cooker Method 
    1. Season the meat.
    2. Heat a skillet or pan to medium-high.
    3. Place the roast inside the skillet/pan and sear both sides for about ~4-5 minutes per side. Remove the roast and place it in the slow cooker.
    4. Place the sliced (1) onion into the skillet/pan; mix. Cook for 5-8 minutes or until mostly caramelized.
    5. Add minced garlic and cook for 30-60 seconds or until fragrant.
    6. Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the skillet/pan. Transfer everything to the slow cooker.
    7. Add beef broth, worcestershire, soy sauce, thyme and bay leaves.
    8. Cook on low for 8-10 hours or high for 5 hours.
    9. Remove the roast and place in a medium-large sized bowl, discard the bay leaves. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
    10. Set the slow cooker to high. 
    11. In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
    12. Add cornstarch mixture to the cooker and simmer for 10-15 minutes or until desired consistency.
    13. Season with salt & pepper to taste.
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