My family’s favorite weeknight comfort food meal. During the winter months this is on the meal plan almost weekly. I have no idea how much cholesterol is in this but I’m pretty sure it is a lot. I guess it depends on the cut of meat you get but it is delicious. Because it is not the healthiest of meals I do try to serve it with a salad to help cut through the richness.
Pro tip: Slight revision from the original recipe. The more we cook this the more we tweak it to make it a little bit better. When you are serving a French dip. Always toast the bread to make sure it doesn’t fall apart before you get a chance to eat it, and wait until everyone is ready to eat before plating. Put the bread in the oven at 425 degrees to toast or use a toaster oven. This allows the bread to be able to soak up more of the ajou and gives you a better chance of finishing the sandwich before it falls apart in your hand. Once it is just barely golden place provolone cheese over the bun. Broil it for a little bit at 425. Then add the meat and more cheese. Broil it as long as you can being careful not to let the edges burn. I love bubbly cheese! Serve immediately with a side of ajou.
This is the most requested meal in my house right now. You will not be disappointed.
Enjoy!
Beckie
Amazing week night French dip
Equipment
- Pressure cooker or you can use a slow cooker if you have 8hours-setting high
Ingredients
- 3 cubes beef bullion or one 32 oz. carton of beef broth
- 4 cups water omit if using carton of broth
- 2 tbsp olive oil
- 1 large onion optional
- 1 pint mushroom optional
- 3 lbs. chuck roast
- 6 sub rolls
- sliced provolone cheese 2-4 slices per sandwich
Instructions
- sauté the onion and mushrooms in the bottom of the pressure cooker using the sauté mode and 2 Tbsp. olive oil until soft.
- dissolve beef bullion cubes in 4 cups hot water
- season both sides of the chuck roast with Montreal steak seasoning or whatever steak seasoning you like.
- remove onions and sear both sides of the roast until they are golden brown
- remove roast add stock and deglaze the bottom of the pan
- return roast onions and mushrooms to the pot
- pressure cook for 30 min. if it doesn't fall apart when pulling with 2 forks pressure cook for anther 10 minutes.
- broil buns until they are lightly brown. remove before they are all the way toasted.
- add beef cover with cheese and toast until cheese is bubbly.
- pour broth into a small bowl for dipping
- Enjoy!