Breakfast
French Dip Sandwiches
Roast beef served on a baguette with a side of savory au jus for dipping—simple and indulgent, with rich meaty flavor.
Ingredients:
- 1 (3 pound) boneless beef chuck roast
- 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 clove garlic, peeled sliced french bread
Directions:
- Place roast on a rack in a pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Close cover securely; place pressure regulator on vent pipe.
- Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 1 hour. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
- Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. remove beef; shred with two forks. Discard bay leaf and garlic from broth. Serve shredded beef on French bread with broth for dipping.