French Dip

• servings: Makes 4 - 6inch sandwich
• total time: 1 hour 25 minutes

Ingredients

Meat and Au Ju (dipping sauce):

2 lbs chuck roast

1 tbsp salt (or to taste)

½ tbsp black pepper

½ tbsp granulated garlic

Avocado oil (for searing)

4½ cups beef stock (divided)

1 white onion, sliced

6 garlic cloves

1 tbsp soy sauce

1 packet au jus seasoning

2 bay leaves

Caramelized Onions:

2 white onions, sliced

2 tbsp butter

2 tsp salt

1 tsp sugar

Sauce:

1 tbsp horseradish

1½ tbsp sour cream

1 tbsp mayo

1 tbsp Dijon mustard

Juice of ½ lemon

Salt & pepper to taste

1 tsp Worcestershire sauce

For Assembly:

1 loaf French bread

Provolone cheese slices

Directions

Season chuck roast heavily on both sides with salt, pepper, and granulated garlic

Set Instant Pot to sauté, add avocado oil, and sear meat ~5 minutes per side until browned. Remove and set aside.

Add ~½ cup beef stock, sliced onion, and garlic. Cook for about 5 minutes.

Add remaining beef stock, soy sauce, au jus packet, and bay leaves.

Return meat to pot and pressure cook for 45 minutes.

While cooking, caramelize onions with butter, salt, and sugar on low heat for 30 minutes.

Mix sauce: horseradish, sourcream, mayo, Dijon, lemon juice, salt, pepper, and Worcestershire. Adjust to taste.

Once meat is done, remove meat, shred, and strain the broth—this is your au jus for dipping.

Toast French bread with provolone until melted.

Assemble with sauce, shredded beef, and caramelized onions. Serve with au jus for dipping.