Instapot French Dip Sandwiches
When two individuals decide to make a life together, they pick and chose what to bring to the relationship. Sometimes it’s who’s knife set is better and who’s needs to be donated. Other times it’s which traditions are maintained. In the case of my marriage, French dip sandwiches are one such tradition.
Growing up Matthew’s family would always have French dip sandwiches on Christmas Eve. When we had our first Christmas together with his family, I was introduced to this tradition. I am a little ashamed to say, that I had never experienced this wonderful, tasty food before.
Since that first Christmas Eve, French dip has been on regular rotation in our meals. We still do them on Christmas Eve, but it is also a favorite among everyone in this house, so we are constantly fitting it into dinnertime. I’ve prepared this SO many ways that I feel like I have perfected the process and flavors.
Instapot French Dip Sandwiches
Equipment
- Instapot or Crockpot
Ingredients
- 4-5 lb beef roast
- 10.5 oz beef consume
- 2 oz dried packet of onion soup mix
- 11.2 oz bottle of dark stout beer
- 1/2 cup beef stock 1 cup if omitting the beer
- Provolone cheese slices
- Hoagie Sandwich Rolls
- Butter
Instructions
- Place roast in the instapot, then pour in the beef consomme, beer, beef stock, and onion soup mix. Cook on manual for 2-3 hours. I first cook the beef for 2 hours, then check to see if it is shreddable, if not then I cook for another hour.
- Once the beef is able to be shredded, take it out of the instapot and place it on a cutting board. Take the juice from the instapot and pour it into another container, personally I like to separate the onion bits from the liquid by using a gravy fat separator…like this one.
- This tool is definitely not necessary, but it makes separating the onion bits from the liquid super easy. Most likely, not all of the liquid will fit in this gravy separator. Leave the leftover liquid in the instapot and pour the onion chunks from the top of the separator back into the instapot as well. Set the liquid aside while shredding the beef. After the beef is shredded, place back into the instapot to stay warm. Make sure there is still a little bit of liquid in there so the beef won’t dry out while you prepare the rolls.
- To prepare the rolls, preheat oven to 350°F. Butter the inside of the rolls and place butter side down on a baking sheet. Put into the oven for 7-8 minutes to warm the rolls and melt the butter. Take the rolls out of the oven and place a slice of provolone cheese on one side of the roll and the shredded beef on the other side. Close the roll to make a sandwich. Pour the beef liquid into a small bowl for dipping the sandwich into.
Notes
Nutrition
Do you have any traditions with food that have carried on through generations? Hope y’all have an amazing Thanksgiving week. Squeeze the ones you love and tell them how thankful you are for them in your life.
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