These pressure cooker French dip bowls have all the flavors the roast beef and au jus from a French dip sandwich served up in a bowl!
What do you do when you send your husband to Costco for chicken thighs and ground beef and instead he comes home with 2 giant chuck roasts and the largest pork shoulder you’ve ever seen? You make a lot of Instant Pot roasts, that’s what.
I should clarify…while Philip might have been the one who purchased the chuck roasts and pork shoulder, the mistake was 100% my fault. See, we keep a running Costco list on OneNote. When we go to Costco, we uncheck the items that we need more of, then check them off as they go into our cart. For some reason, instead of unchecking chicken thighs and ground beef, I unchecked chuck roast and pork shoulder. And then, when I opened the refrigerator the next afternoon, my heart fell into my feet. FoodSaver to the rescue! I knew that thing would come in handy. So, in the weeks since, we’ve had slow cooker kalua pork (um, try it), shredded beef tacos, chili con carne…and this. Pressure cooker French dip bowls WHAT?
French dip sandwiches are not something that I order very often. Or…ever. I mean, roast beef and melted cheese on a roll sounds delicious, and I am certainly not opposed to dunking my sandwich into something flavorful. Not by a long shot – I’m a dipping sauce fool. You guys know this. It just seems that ultimately dipping the sandwich into the au jus over and over would damage the structural integrity about halfway in. Does the bread not just get too wet to keep “sandwiching”? That’s my fear, y’all. Enter the pressure cooker French dip bowl.
Tell me this doesn’t sound fantastic: everything you love about a French dip – roast beef and au jus – over a bed of creamy mashed potatoes (or rice if you’d rather) with some horseradish sauce on the side? Okay, I realize I left out the bread, and everyone loves bread…but you’re going to eat that on the side, instead of trying to balance all the ingredients on it with the danger of it totally falling apart. And because I need to throw as many umami flavor bombs into my roast beef as possible, there’s onion, garlic, and mushrooms…and a few surprises. Sssshhhh! Plus, it’s made in your pressure cooker, so it’s über-quick, at least as roasted things go (but you can totally make it in your slow cooker too…directions included in the notes below).
This pressure cooker French dip bowl will make your mouth water, I promise!
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Yield: 4-6 servings
10 minPrep Time:
40 minCook Time:
50 minTotal Time:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 ounces cremini mushrooms, wiped clean and sliced
- 2 cloves garlic, minced
- 2 pound chuck roast, cut into 6 pieces, large pieces of fat removed
- salt and pepper
- 2 cups low-sodium beef broth
- 1 tablespoon fish sauce or Worcestershire sauce
- mashed potatoes or rice, for serving
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon ground black pepper
- In a small bowl, whisk together the mayonnaise, horseradish, and pepper. Cover and refrigerate until ready to serve.
- In a pressure cooker over medium-high heat or an Instant Pot set to sauté, heat one tablespoon of the olive oil. Cooker the onions and mushrooms until they are beginning to soften then add the garlic and cook until fragrant. While the vegetables are cooking, salt and pepper the pieces of chuck roast.
- Push the vegetables to one side of the pot and add the remaining tablespoon of olive oil. Place the chuck roast pieces into the pot and brown on each side.
- Pour the beef broth into the pot and stir to combine. Place the lid. If using an Instant Pot, select "meat/stew" and set the timer for 30 minutes. If using a pressure cooker, bring to pressure over medium heat and set a timer for 30 minutes.
- Once the 30 minutes of cooking under pressure has completed, remove the pressure cooker from the heat or unplug the Instant Pot. Allow to depressurize naturally. Remove the chuck roast and shred then return to the pot. Stir in the fish or Worcestershire sauce.
- Serve immediately over mashed potatoes or rice, with the horseradish sauce on the side for dipping.