French Dip Sandwich in Your Pressure Cooker Bliss
This French Dip Sandwich recipe brings tender beef, savory au jus, and toasted rolls together in your pressure cooker for an irresistibly satisfying meal in a fraction of the time.
Equipment
- 1 Pressure cooker
- 1 Skillet
- 1 Strainer
Ingredients
Main Ingredients
- 3 to 4 pounds chuck roast or rump roast
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 10.5 ounces condensed beef broth low sodium
- 10.5 ounces condensed French onion soup or condensed onion soup
- 1 medium yellow onion sliced
- 12 ounces light beer
- 2 cloves garlic minced
- 1 sprig fresh rosemary optional
- 1 teaspoon Worcestershire sauce
- 8 French rolls or 2 baguettes cut into 6-inch rolls
- ½ cup butter
Instructions
Instructions
- Season roast with salt and pepper on all sides.
- Sear the roast in a skillet on medium-high heat for 2-3 minutes per side until browned.
- Transfer roast to the pressure cooker and add beef broth, French onion soup, sliced onion, light beer, garlic, rosemary, and Worcestershire sauce.
- Seal the pressure cooker and cook on high for 50 minutes.
- Allow a slow release of pressure when cooking time completes.
- Remove the roast and shred the meat using two forks.
- Strain the cooking liquid and reserve as au jus.
- Lightly butter the rolls and toast under the broiler. Fill with shredded beef and serve with au jus for dipping.
Notes
Store leftover shredded beef in an airtight container in the fridge for 3-4 days, or freeze it for longer shelf life. Always reheat with some of the reserved au jus for best results. Cheese can be added to rolls before broiling if desired. For a thicker jus, combine 1-2 teaspoons cornstarch with water and stir into the hot broth.