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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Pressure Cooker French Dip Sandwiches

A fall-apart tender beef roast pressure-cooked with garlic, onion soup mix and Worcestershire until it shreds into rich, savory sandwiches. Piled onto toasted rolls with melty provolone and dipped in the au jus that cooks itself right in the pot.

⏱ 60 minAmericanfrench dippressure cookerinstant potbeefsandwiches

Ingredients

  • —oil · for searing
  • 2 1/4 lbbeef roast
  • —salt and black pepper · liberally, don't skimp
  • —garlic cloves · whole, crushed and peeled
  • 1 packageonion soup mix
  • 1 tablespoonWorcestershire sauce · about
  • 1 cupbeef broth · about
  • —provolone cheese
  • —sandwich rolls · toasted
  • —sautéed onions · optional

Steps

  1. 1

    Add oil to the bottom of the pressure cooker and set it to saute.

  2. 2

    Remove the meat packaging, then liberally salt and pepper the outside of the roast. Wash your hands.

  3. 3

    Sear the roast in the pot for a few minutes, then flip it to sear the other side.

  4. 4

    Set the whole crushed and peeled garlic cloves on top of the beef so they roast down and mellow.

  5. 5

    While the roast sears, stir the onion soup mix, about 1 tablespoon Worcestershire sauce, about 1 cup beef broth and a little more pepper together in a measuring cup.

  6. 6

    Pour the liquid over the roast while the pot is still on saute, scraping to lift any stuck-on bits off the bottom so nothing burns.

  7. 7

    Check that the sealing ring is installed in the lid, lock the lid in place, and pressure cook for 1 hour. Let the pressure release naturally.

  8. 8

    Pull off any fatty bits from the beef you don't want to eat.

  9. 9

    Toast the rolls in the oven, then pile them high with the beef, provolone cheese and sautéed onions if you want them.

  10. 10

    Strain the liquid left in the pot if needed and serve about 1 cup as au jus for dipping.

Creator's notes

This is a pressure cooker conversion of the slow cooker French dip recipe in her cookbook — she says it comes out the same either way. The au jus is just the liquid left in the pot, strained if needed. You only need 1 cup of thin liquid for a pressure cooker to come up to pressure without burning, and pouring it in while the pot is still sauteing helps deglaze the stuck-on bits.

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