Under Pressure French Dip Sandwich Recipe
Prep time
Cook time
Total time
Recipe type: Dinner
Yields: 6
  • 6 pounds chuck roast (frozen or thawed)
  • 1½ teaspoons salt
  • 1 teaspoon freshly grund pepper
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon minced garlic
  • 2 teaspoons onion powder
  • 1½ cups beef stock
  • 1 loaf french bread
  • provolone cheese for topping
  1. Place chuck roast, salt, pepper, worcestershire , garlic, onion powder and beef stock in a 4-6 quart pressure cooker.
  2. Bring up to high pressure (15 pounds pressure), and cook for 1½ hours if roast is frozen, and 1 hour if roast is thawed.
  3. Place a mesh strainer over a pot and pour contents of the pressure cooker into the strainer separating the meat and juices. Set meat in a bowl and shred with forks to desired consistency.
  4. Bring juices to a boil, then reduce to simmer. Simmer the juices until reduced by half, skimming off fat as it rises to the top. Do not boil as this will cause the au jus to become cloudy and lead to a greasy mouth feel.
  5. Once the juices are reduced in half, season the Au Jus to taste with salt and pepper.
  6. Cut your french bread loaf into desired sandwich sizes and split down the middle.
  7. Place your shredded beef onto your bread, topping with a slice or two of provolone. Place on a cookie sheet and melt you cheese under a broiler until bubbly.
  8. Assemble your sandwiches, ladle Au Jus sauce in individual containers big enough for dipping, and enjoy a sandwich made for kings.
Recipe by Confectionalism at https://confectionalism.com/home/under-pressure-french-dip-sandwich-recipe/