- 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
- 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.
- 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.)
- 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.
Reviews for Pressure Cooker French Dip Sandwiches
"Didn't like the herbs and spices in tis"
"Excellent! Followed the recipe as presented and it turned out great! The dipping juices were excellent. The meat was tender. The recipe was very easy to follow!"
"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"
"Use the juices left in the pressure cooker for the dipping broth."
"How do you make the broth for the dip?"
"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!"
"Would love to make this but don't have a pressure cooker. Is there an alternate method?"