INSTANT POT FRENCH DIP SANDWICHES

Описание: Easy Instant Pot french dip sandwiches with melted provolone cheese and delicious au jus sauce.

Shopping List:
Kosher salt for brining. About 1/2-3/4 tsp. per pound of meat.
3 pounds chuck roast
1 14.5 oz. can of beef consomme or stock
1 packet of French Onion soup mix.
Your choice of buns (I used French buns)

Directions:
Start by dry brining the roast. Pat the roast dry then season generously with Kosher salt on all sides. Place on a wire rack and place in the fridge for 3 hours up to 3 days.
Let the roast set out for 1 hour before pressure cooking then pat dry with paper towels.
Place the roast into the Instant Pot then pour the consomme, or stock, and the french onion soup mix over the roast.
Replace the lid making sure the valve/switch is set to the "seal" position.
Set the temperature to high pressure and set time for 1 hour. Press the start button.
When the time is up let the pot naturally release for 15 minutes before doing a quick release by moving the valve/switch to the "vent" position and wait for the lid pin to drop before removing the lid.
Remove the lid and the roast then shred or shred inside the pot. NOTE: The internal temp should be at least 195F after cooking.
Ladle out the au jus into small serving bowls.
Add the shredded roast onto the buns adding provolone cheese.
Place onto a baking sheet open face and broil for about 1 minute to melt the cheese.
Add the top bun then dip into the au jus and enjoy!

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