Ingredients:

• 2-3 lb beef chuck roast (or rump roast, sirloin roast, or boneless bottom round for leaner options), trimmed of excess fat
• 3 cups low-sodium beef broth
• ¼ cup Worcestershire sauce
• 2 tbsp extra virgin olive oil
• 2 yellow onions, quartered and thinly sliced
• 3 cloves garlic, minced
• 1 bay leaf
• Salt and pepper, to taste
• 4-6 sandwich rolls (avoid overly soft rolls to prevent them from falling apart when dipped)
• 8-12 slices of cheese (provolone, Swiss, Havarti, or Monterey Jack)

Instructions:

1. Season the Roast
   Generously salt and pepper the beef roast.
2. Prepare the Broth Mixture
   In a large measuring cup, mix the beef broth and Worcestershire sauce together. Set it aside.
3. Sear the Meat
   In a large skillet, Dutch oven, or using your Instant Pot's sauté function, heat olive oil over medium-high heat. Add the roast and sear on all sides until browned and caramelized. Transfer the seared roast to the slow cooker or Instant Pot.
4. Caramelize the Onions
   Reduce the heat to medium, and in the same pot, add the sliced onions. Cook for 5 minutes, adding more oil if needed. Add the minced garlic and cook for an additional minute or two. Pour in a couple of tablespoons of the broth mixture to deglaze the pot, scraping up all the flavorful browned bits from the bottom.
   • For Slow Cooker: Transfer the onion mixture along with any remaining juices to the slow cooker. Add the rest of the broth and the bay leaf. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the meat is tender. Remove the roast, slice it thinly against the grain, or shred it, and set aside.
   • For Instant Pot: Add the remaining broth and bay leaf to the Instant Pot. Seal the lid and cook on high pressure for 60 minutes, followed by a 20-minute natural release. Remove the roast, slice it thinly, or shred it, and set aside.
5. Make the Au Jus
   Place a fine mesh strainer over a bowl and carefully strain the juices from the slow cooker or Instant Pot into the bowl. Discard the bay leaf and any solid onion bits. This liquid is your au jus. Set aside the onions.
6. Assemble the Sandwiches
   Return the sliced meat and onions to the slow cooker or Instant Pot. Pour a little au jus over the meat to moisten it, and adjust the seasoning with salt and pepper. Reserve the remaining au jus for dipping. If you want more au jus, add some beef broth to stretch it.
7. Toast the Rolls
   Toast the rolls and fill them with the meat and onions. Top with your choice of cheese. Melt the cheese by placing the sandwiches in a 375°F oven or under the broiler for a few minutes until melted.
8. Serve
   Serve the sandwiches with the reserved au jus on the side for dipping.

Tips:

• Meat Selection: For a traditional French Dip, use a chuck roast or rump roast, which offer tenderness and flavor due to the fat content. For a leaner option, try a boneless bottom round or sirloin roast.
• Storage: Store any leftover meat, onions, and au jus separately in the fridge for up to 3 days. Reheat before assembling sandwiches.

Nutrition