Rating: 5 stars 5
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Not a traditional French dip recipe, but it is melt-in-your-mouth-tender and moist. Add chipotle mayo if desired.

Recipe Summary

10 mins
1 hr 25 mins
1 hr 20 mins
2 hrs 55 mins
8 sandwiches


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Let roast come to room temperature, about 1 hour. Season with salt and pepper.

  • Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add roast; sear on all sides until well browned, about 3 minutes per side. Remove from pot.

  • Add more oil if necessary; add onion and cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon.

  • Add roast, beef broth, soy sauce, vinegar, salt, parsley, thyme, and pepper to the pot; stir. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 60 minutes.

  • Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes.

  • Remove roast and transfer to a bowl. Strain broth through a fine-mesh strainer. Skim the fat from the top and add browning sauce. Shred beef using 2 forks and add 1 cup of the broth. Divide remaining broth between individual ramekins.

  • Place provolone cheese on 1/2 of the ciabatta slices and toast all the bread until cheese has melted. Add beef to each sandwich and dip each into broth to serve.

Nutrition Facts

463 calories; protein 28.5g; carbohydrates 32.9g; fat 22.8g; cholesterol 58.7mg; sodium 1245.1mg. Full Nutrition