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Pressure Cooker French Dip Sandwiches Recipe
Pressure Cooker French Dip Sandwiches Recipe photo by Taste of Home

Pressure Cooker French Dip Sandwiches Recipe

Publisher Photo
Beef chuck roast gives this classic sandwich and its rich broth a hearty flavor. Add a crusty roll and you have a filling meal. This is also a great "do-ahead" recipe that can be prepared several days before serving.
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 8-10 servings

Ingredients

  • 1 boneless beef chuck roast (about 3 pounds)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 3 cups beef broth
  • 1 bay leaf
  • 1 garlic clove, peeled
  • Sliced French bread

Nutritional Facts

1 serving (1/3 pound) equals 237 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 378 mg sodium, 1 g carbohydrate, trace fiber, 27 g protein.

Directions

  1. Place roast on a rack in a pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Close cover securely; place pressure regulator on vent pipe.
  2. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 1 hour. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  3. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. remove beef; shred with two forks. Discard bay leaf and garlic from broth. Serve shredded beef on French bread with broth for dipping. Yield: 8-10 servings.
Originally published as French Dip Sandwiches in Country Woman September/October 2004, p40

Nutritional Facts

1 serving (1/3 pound) equals 237 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 378 mg sodium, 1 g carbohydrate, trace fiber, 27 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pressure Cooker French Dip Sandwiches

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 12, 2014

"I made this last week. I prepared it exactly by the recipe. Turned out great, super tender. You do end up with alot of dipping broth, enough that you could use it in another recipe it is loaded with flavor. The sauce is also great to use when you reheat the chuck roast. After the broth cools in the refrigerator, just skim off the fat and all you are left with is pure culinary moonshine"

MY REVIEW
Reviewed Feb. 27, 2014

"I made this in a slow cooker today, used a bottom round roast. Worked great! The herby flavors shine through. Served it on rolls that I spread with garlic butter and broiled, then piled with shredded beef and smoked gouda cheese. SO good!"

MY REVIEW
Reviewed Feb. 26, 2009

"Use the juices left in the pressure cooker for the dipping broth."

MY REVIEW
Reviewed May. 13, 2008

"How do you make the broth for the dip?"

MY REVIEW
Reviewed May. 13, 2008

"Try a crock pot. I make country style boneless pork ribs in Woody's cookin sauce that pull apart with a fork this way. UMMM, good!"

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