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Pressure Cooker French Dip Sandwiches

 Pressure Cooker French Dip Sandwiches
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.
8-10 ServingsPrep: 20 min. Cook: 1 hour


  • 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.

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Pressure Cooker French Dip Sandwiches (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.