Pressure Cooker French Dip Sandwiches: Easy French Dip Sandwiches are sure to become a new family favorite dinner. Tender chuck roast is piled on a toasted garlic bun and smothered with provolone cheese. Served up with rich broth on the side for dipping, these delicious sandwiches are made with almost no effort in the pressure cooker or slow cooker.
I partnered with ALDI to bring you this post. As always, opinions and recipe are my own.
Want to know what makes my heart swell?
New babies, snuggles with my kids, seeing kindness from a stranger, and sitting down to a dinner that my entire family raves about!
I enjoy that dinner even more when it takes me a mere minutes to prep. An extra bonus is when I can make the meal on a budget.
I am about to make YOUR heart swell with my latest recipe, Pressure Cooker (or Slow Cooker) French Dip Sandwiches.
These French Dip Sandwiches are:
- Picky-Kid Approved
- Picky-Husband Approved
- Satisfying for Hungry-Teens
- Made with 5 minutes of Prep
- Made with ALDI products to save you money without sacrificing quality
- A FAMILY DINNER WINNER!!!
Pressure Cooker French Dip Sandwiches
Want to know how much my family loved Easy French Dip Sandwiches? They were devoured by my entire family and my husband and son even said they would be happy if they ate these sandwiches a couple times every week.
With just a few quality ingredients I purchased at ALDI, I was able to make a meal that served up 6 hearty portions with leftovers!
How to Make Simple French Dip Sandwiches:
Start with a Black Angus Bottom Round Roast from ALDI. I love that I can count on ALDI for quality angus beef that never disappoints.
Turn the pressure cooker to Sauté and allow to heat.
Season the roast aggressively with salt and pepper.
Once heated (the electric pressure cooker should read “hot”), add a bit of oil and sear the roast on all sides until golden.
Add the beef broth, sliced onions, garlic cloves and soy sauce to the pressure cooker.
Place lid on the pressure cooker and turn valve to sealed.
Set to high pressure for 60 minutes. (See notes about cooking less time.)
After 15 minutes of natural release, finish releasing pressure and remove roast from pressure cooker.
Shred meat with 2 forks.
Before serving, brush buns with melted butter and toast in oven until golden.
Top buns with shredded beef and sliced provolone cheese and return to oven briefly to melt cheese.
Serve immediately with a bowl of aus jus on the side for the perfect accompaniment to these pot roast sandwiches.
Slow Cooker French Dip Sandwiches
If you don’t have an pressure cooker, you can still enjoy Easy French Dip Sandwiches, with the help of a slow cooker.
Sear the meat in a heavy bottomed skillet in 1 tablespoon oil. Once seared on all sides, place the roast into the slow cooker with the broth, garlic, onion and soy sauce and cook on high for 6-7 hours or low for 9-10 hours.
Notes on Easy French Dip Sandwiches:
- For Dairy-Free French Dip Sandwiches, omit the provolone cheese and toast the buns with olive oil instead of butter.
- For Gluten-Free French Dip Sandwiches, use Gluten-Free soy sauce and serve on gluten-free buns (ALDI carries a great selection of liveGfree products.)
- Don’t be tempted to omit the soy sauce from these French Dip Sandwiches, that extra flavor adds just the right umami flavor.
- Instead of rubbing the toasted bread with a garlic clove, you can still impart garlic flavor by adding 1/2 teaspoon garlic powder to the melted butter or olive oil before brushing on the sandwich rolls.
- While optional to brush the bread with garlic butter, I would not skip toasting the buns for a French Dip Sandwich–it helps the bread from getting soggy.
- These French Dip Sandwiches make a great recipe to entertain with, as they are made with very few ingredients and one roast stretches far when served as sandwiches.
- You can cook your meat for 40 minutes on high in the pressure cooker. The roast will not be fall-apart-tender, but will instead be able to be sliced into thin strips for serving. I personally prefer my roast to be falling apart, but the choice is yours!
- I prefer provolone cheese with French Dip Sandwiches, but Swiss can be substituted.
- My husband recommends after toasting the buns, spreading mayonnaise on the buns as well. I personally omit the mayo, but again, the choice is yours.
What can you I make with Leftover Slow Cooker Pot Roast:
Glad you asked! You can use the leftover meat and aus jus as a great base for a vegetable beef soup or serve the meat over a baked potato with cheese melted over it–but I like to freeze the meat and aus jus to pull out to use for dinner on a busy night.
To Freeze Leftover Ingredients from French Dip Sandwiches:
Allow meat and aus jus to cool. Place together in freezer-safe container and freeze for up to 2 months. Allow to defrost in fridge overnight and then reheat on stove. Use a slotted spoon to remove meat for sandwiches and serve strained aus jus on the side. **By freezing the meat with the aus jus, you keep the bottom roast from drying out.
Pressure Cooker (Or Slow Cooker) French Dip Sandwiches
Pressure Cooker French Dip Sandwiches: Easy French Dip Sandwiches are sure to become a new family favorite dinner. Tender chuck roast is piled on a toasted garlic bun and smothered with provolone cheese. Served up with rich broth on the side for dipping. These delicious sandwiches are made with almost no effort in the pressure cooker or slow cooker.
- 1 3 1/2 lb Black Angus Bottom Round Roast
- Stonemill salt and pepper
- 1/2 tbsp Carlini Canola Oil
- 4 cups Simply Nature Organic Beef Broth
- 3 garlic cloves divided
- 1 small onion, thinly sliced
- 1 tbsp Fusia Soy Sauce
- 8 L'Oven Fresh Rolls
- 1 tbsp Countryside Creamery Butter or Carlini Olive Oil optional
- 16 slices Happy Farms Deli Sliced Provolone Cheese
Season meat on all sides with salt and pepper.
Turn Pressure Cooker to Saute and let heat to hot. Add oil and sear meat on all sides until golden (about 2-3 minutes per side).
Add beef broth, 2 garlic cloves, onion slice and soy sauce to pressure cooker. Place lid on Instant Pot and turn to sealed.
Cook on high pressure for 60 minutes for extremely tender meat or 40 minutes for meat that can be sliced.
Once cooking time is finished, allow pressure cooker to naturally release for 15-20 minutes before manually releasing pressure.
Remove meat and shred with 2 forks or thinly slice.
Heat oven to 400 degrees and brush hoagie rolls with melted butter or oil.
Toast rolls for 5 minutes or until golden and rub garlic clove over inside of roll.
Layer meat and cheese on rolls and return to oven until cheese melts--about 3 minutes.
Serve with side of strained aus jus (cooking liquid) on side for dipping.
- Total pressure cooker time: 5 minutes prep, 15 minutes warm up, 60 minutes cook time, 20 minutes natural release: Total time 2 hours and 20 minutes.
- If your roast is thicker than my pictures show, increase time by 15 minutes per pound.
- If the meat is still not tender enough for you, remove from broth, slice and put back in pressure cooker in broth. Set on high pressure for 10 minutes and allow to release for 20. Serve with slotted spoon.
- Slow Cooker Instructions: Sear the meat in a heavy bottomed skillet in 1 tablespoon oil. Once seared on all sides, place the chuck roast into the slow cooker with the broth, garlic, onion and soy sauce and cook on high for 6-7 hours or low for 9-10 hours.
- Nutrition Facts are based on 1/3 pound meat, 1 rolls, 2 slices of cheese and 1 cup aus jus.
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