The other day Emmy asked for "the little sandwiches with the dip." Translated that is French Dip on Brioche Rolls with Provolone and Au jus.

This is a great summer recipe, because you can throw everything in the Instant Pot and go about your day. The beef is so tender it falls apart as you take it out of the Instant Pot. Love that!

Ingredients

3-4 pounds chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1 Tablespoon olive oil
1.25 ounce pkg dry au jus mix
12 ounces beef stock

8 Brioche rolls
Butter
Provolone cheese

Instructions

Turn Instant Pot to Saute. When it is hot, add olive oil.

Season roast with salt, pepper and onion powder. Sear roast on all sides in pressure cooker. Remove from Instant Pot and set aside.

Pour beef stock into pot and deglaze, scraping all the stuck on food off the bottom of the pot. Place roast back in pot and sprinkle the Au jus packet over the roast.

Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to Manual function and set time to 60 minutes.

After the 60 minute cooking time is complete let pressure cooker naturally release for 25 minutes, then turn valve to venting to release any excess pressure.
Remove lid and transfer meat to serving plate, shred meat.

Butter and toast brioche rolls on a griddle. Assemble sandwiches with provolone cheese. Serve with a small bowl of the au jus.

Ideas

I don't measure the salt, pepper, and onion powder. I generously season both sides of the chuck roast.

For additional flavor, substitute 1 (12 oz) can of beer for the beef stock.

Recipe credit: https://www.julieseatsandtreats.com/instant-pot-pressure-cooker-french-dip-sandwich/#wprm-recipe-container-41221