Right now I’m going through an Instant Pot phase and I know, I’m kind of late on this bandwagon. I was too busy playing and testing recipes in my air fryer at the time these babies became a thang. Every time I cook a chuck roast in the Instant Pot, I’m amazed at how easy you can take a fork and just poke the meat and it will immediately start falling off. No effort needed and you know what? You don’t even have to brown the beef on each side it’s that tender! This and the pot roast I made previously last week are starting to become my new favorite comfort foods.
I’ve seen so many pictures of French dip sandwiches on Pinterest before and for some reason, I thought they would be hard to make. I’ve never made an aus jus sauce before but that is so simple to do. Do not be intimidated, it is just a fancy French word. 🙂 After the roast is done cooking in the Instant Pot take it out. Transfer the leftover broth to a pan and let that simmer on low for 10 minutes until the sauce reduces to about half what was previously in that.
If you haven’t jumped on the Instant Pot bandwagon, what are you waiting for? You can toss out your rice cooker and slow cooker because it’s a 3 in 1 kitchen gadget! 🙂
2 – 3 lb Beef Chuck Roast
1 10.5 oz can of Beef Consomme
1 15 oz can of Low Sodium/ Fat-Free Beef Broth
1 10.5 oz can French Onion Soup
Add the chuck roast to your Instant Pot and open up the 3 three cans. Pour each can into the pot over the chuck roast. Close your Instant Pot and set the dial to Sealing and the time to 1 hr. Walk away and do nothing.
Once the chuck roast is done in the Instant Pot set it to venting and let the steam all out. Open the lid up and take out the chuck roast to set aside.
Transfer the liquid to a nonstick skillet and pour it into the pan. Cook on medium-high heat and let the au jus simmer for 10 minutes until it has reduced by half.
8 Smart Points (divide into 8 equal servings)
This does not include cheese or bun because that will very depending on what you use.