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Low carb French dip sandwich made with chuck roast and beef broth au jus

Instant Pot French Dip Sandwich

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Ingredients Method Notes

Ingredients
  

  • For the Beef:
  • 2.5 –3 lb boneless beef chuck roast or chunks
  • 1 tbsp avocado oil
  • 1½ tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 large yellow onion sliced
  • 3 cloves garlic minced
  • For the Au Jus Sauce:
  • 3½ cups unsalted beef broth
  • 2 tbsp coconut aminos or soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1 tbsp red wine vinegar
  • For the Sandwiches:
  • Keto bread or low-carb hoagie rolls
  • 6 –8 slices provolone cheese
  • 2 tbsp butter optional

Method
 

  1. Set Instant Pot to sauté. Add oil and sear beef chunks or roast until browned on all sides.
  2. Remove beef. Add onions and cook until softened. Add garlic and cook briefly. Deglaze with broth, scraping the bottom.
  3. Add remaining broth and all au jus ingredients. Return beef.
  4. Cook on High Pressure for 45–50 minutes.
  5. Natural release 10–15 minutes.
  6. Remove beef and shred. Return to the broth to absorb flavor.
  7. Toast keto bread with butter. Add shredded beef and top with provolone cheese. Broil until melted.
  8. Strain broth and serve warm for dipping.

Notes

We tested this recipe using both whole chuck roast and pre-cut beef chunks. The chuck roast produced the most tender, juicy texture, but beef chunks worked well when cooked for slightly less time. For best results, sear the meat in batches and allow a natural pressure release to keep the beef from drying out.