Under Pressure French Dip Sandwich Recipe
I love using my pressure cooker when I get the chance. It is such a great option for meats you normally slow roast because with a pressure cooker it can be done in a fourth of the time, with just as good , if not better, results. I have an electric pressure cooker, and I love it. I can toss in frozen meats when I’m in a time crunch and dinner is still ready and on the table before it gets too late. This French Dip recipe is a perfect example of that. The meat is pull apart tender in just an hour and a half (frozen to start) and the juices are reduced down to a delicious au jus for dipping. It’s juicy, tender, and running down your elbows GOOD!
Plus it’s a perfect excuse to blare Queen and David Bowie’s “Under Pressure” while your cooker is coming up to pressure. Dance around the kitchen, your neighbors might think you’re nuts but if they judge just… don’t share any of these tasty sandwiches with them
Ingredients:
- 6 pounds chuck roast (frozen or thawed)
- 1 1/2 teaspoons salt
- 1 teaspoon freshly grund pepper
- 1 tablespoon worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons onion powder
- 1 1/2 cups beef stock
- 1 loaf french bread
- provolone cheese for topping
Directions:
- Place chuck roast, salt, pepper, worcestershire , garlic, onion powder and beef stock in a 4-6 quart pressure cooker.
- Bring up to high pressure (15 pounds pressure), and cook for 1 1/2 hours if roast is frozen, and 1 hour if roast is thawed.
- 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.
- 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.
- Once the juices are reduced in half, season the Au Jus to taste with salt and pepper.
- Cut your french bread loaf into desired sandwich sizes and split down the middle.
- 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.
- Assemble your sandwiches, ladle Au Jus sauce in individual containers big enough for dipping, and enjoy a sandwich made for kings.
Under Pressure French Dip Sandwich Recipe
Ingredients
- 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
Instructions
- Place chuck roast, salt, pepper, worcestershire , garlic, onion powder and beef stock in a 4-6 quart pressure cooker.
- Bring up to high pressure (15 pounds pressure), and cook for 1½ hours if roast is frozen, and 1 hour if roast is thawed.
- 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.
- 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.
- Once the juices are reduced in half, season the Au Jus to taste with salt and pepper.
- Cut your french bread loaf into desired sandwich sizes and split down the middle.
- 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.
- Assemble your sandwiches, ladle Au Jus sauce in individual containers big enough for dipping, and enjoy a sandwich made for kings.
Im new to pressure cooking, so this might be a stupid question but does the size of the roast change the cooking time? EX. I will only be making a 2 pound roast should I cook for 20 mins or still cook for an hour?
I love French dip sandwiches. I like the idea that a pressure cooked can make them faster, especially when it’s hot outside. Thanks for sharing. Now, all I have to do is remember where I put the pressure cooked.