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Blade Roast French Dip

Instant pot french dip using a BLADE ROAST

Blade Roast French Dip

February 22, 2021

Who’s jumped on the instant pot craze? We have, and we can’t say enough good things about it. We haven’t tried a recipe we haven’t loved… This recipe takes seconds to prep and makes for the best pulled beef. If you don’t have an instant pot, this could easily be done in a slow cooker instead. This recipe uses a blade roast, which can be picked up at the shop for $6.00/Ib.


  • 3-4Ib blade roast (also called chuck roast)
  • salt, pepper, onion powder, garlic powder
  • olive oil
  • package of dry au jus mix
  • 12oz can of beer (We suggest Boshkung’s dark ale)
  • butter
  • sliced provolone cheese
  • red onions
  • maple syrup
  • freshly chopped parsley
  • fresh rolls

Cooking Instructions

Roast Prep

  • let roast sit at room temperature for 15-30 minutes
  • Turn instant pot on to SAUTE function. When it reads HOT add olive oil. Season roast with salt, pepper and onion powder and sear each side
  • Remove from the pressure cooker and set aside. Pour can of beer into the pot and deglaze, scraping any bits from the bottom of the pot
  • Place roast back in the pot and sprinkle au jux package over roast
  • Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker onto HIGH PRESSURE and set time to 100 minutes
  • After time is up let pressure release naturally for at least 20 minutes, then release any extra pressure using valve
  • Remove the roast and shred the meat

Preparing buns and caramelized onions

  • When you have about 30 minutes left on the pressure cook, prepare your onions. Slice 2 red onions into strips
  • Heat butter in a pan and add onions with a drizzle of maple syrup on top. Fry at medium to high heat for 5-6 minutes, until browned
  • Add a small amount of water to the pan and reduce heat to low, let simmer until roast is finished, stirring occasionally
  • In a bowl, combine melted butter and garlic powder. Brush over each side of bun and broil for 3-4 minutes, until golden brown
  • Remove from the oven and add shredded meat, caramelized onions and sliced provolone. Place back under broiler until the cheese has started to melt
  • Top with fresh parsley and serve with au jux from the pressure cooker

Using your Crockpot

  • follow the same prep steps as listed above for the roast, sear in a pan before placing the slow cooker and then add your beer and au jux package. Cook in slow cooker on low for 7-8 hours


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