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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.
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours + releasing
  • Makes
    8 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
  • French bread, sliced

Directions

  • Place roast on a trivet in a 6-qt. electric pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 75 minutes.
  • Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 145°.
  • Remove beef; shred with 2 forks. Discard bay leaf and garlic from cooking juices. Serve shredded beef on French bread with cooking juices for dipping.
Nutrition Facts
1/3 pound: 237 calories, 13g fat (5g saturated fat), 88mg cholesterol, 378mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 27g protein.

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Reviews

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Average Rating:
  • TLM45
    Apr 11, 2018

    Pretty disappointing with the spice options. Gives it a very unique and unpleasant taste. Meat is fall apart tender of course , but I would not follow this recipe again. I’m going to try making a different Au Jus and see if I can save this vs wasting food. Not recommended

  • valdater
    Mar 22, 2016

    Didn't like the herbs and spices in tis

  • soozy87
    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!

  • skipperstrucking
    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

  • sstetzel
    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!

  • mighead
    Feb 26, 2009

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

  • highimage
    May 13, 2008

    How do you make the broth for the dip?

  • Givendoly
    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!

  • gerhartl
    Apr 3, 2008

    Would love to make this but don't have a pressure cooker. Is there an alternate method?

  • chi-rn
    Jan 17, 2008

    No comment left