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

Pressure Cooker French Dip Sandwiches Recipe

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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


  • 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

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


  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

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Reviewed Mar. 22, 2016

"Didn't like the herbs and spices in tis"

Reviewed Jan. 28, 2016

"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!"

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"

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!"

Reviewed Feb. 26, 2009

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

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