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Pressure Cooker French Dip Sandwiches

Total Time

Prep: 20 min. Cook: 1-1/4 hours + releasing


8 servings

Beef chuck roast gives this classic sandwich and its rich broth a hearty flavor. Add a crusty roll and you have a filling meal. This is also a great "do-ahead" recipe that can be prepared several days before serving.
Pressure Cooker French Dip Sandwiches Recipe photo by Taste of Home


  • 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 lengthwise
  • Sliced provolone cheese or Swiss cheese, optional


  1. 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.
  2. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 145°.
  3. Remove beef; thinly slice or shred with 2 forks. Discard bay leaf and garlic from cooking juices. Serve beef with French bread and if desired, top with sliced cheese. Serve with cooking juices for dipping.

Nutrition Facts

4 ounces cooked beef: 237 calories, 13g fat (5g saturated fat), 88mg cholesterol, 378mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 27g protein.

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