Pressure Cooker French Dip Sandwiches
Total TimePrep: 20 min. Cook: 1-1/4 hours + releasing
- 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
- 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.
Editor's NoteThis recipe was tested at 10/13/15 pounds of pressure (psi).
Nutrition Facts1/3 pound: 237 calories, 13g fat (5g saturated fat), 88mg cholesterol, 378mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 27g protein.
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
Mar 22, 2016
Didn't like the herbs and spices in tis
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!
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
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!
Feb 26, 2009
Use the juices left in the pressure cooker for the dipping broth.
May 13, 2008
How do you make the broth for the dip?
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!
Apr 3, 2008
Would love to make this but don't have a pressure cooker. Is there an alternate method?