We made Quick Cooker/Instant Pot French Dip sandwiches for dinner this week, full of flavor with tender, juicy beef. Whether or not you have a pressure cooker, you can make this. Without one, the beef would need to cook longer to develop the rich, bold taste that you get in a French Dip sandwich.

QUICK COOKER FRENCH DIP

• 2.3 pound chuck pot roast
• salt and pepper, each side
• 3 onions, sliced
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 2 bay leaves
• 14.5 ounce can beef broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• French baguette or sourdough loaf
• 8 ounces Swiss cheese, grated

1. Turn pressure cooker on to the sear mode, which lasts 20 minutes. Lightly salt and pepper one side of the roast. Let the unit just get hot for the first ten minutes, then the second ten minutes, sear the seasoned side of the roast.

2. Reset Quick Cooker to sear for another 20 minutes. Salt and pepper the unseasoned side of roast. Turn over roast to sear second side for ten minutes, then remove it from pan.

3. Add olive oil to pan then allow to sear 1 minute. Add onions and garlic to sear a few minutes until tender, about five to seven minutes.

4. Add thyme, rosemary and bay leaves. Sear another minute.

5. Add beef broth, soy sauce and Worcestershire sauce, scraping bottom of pan to deglaze.

6. Add roast to the top of everything. Clear sear setting. Put lid on quick cooker then set to stew mode, 40 minutes. Make sure pressure button is “up” and flush with the top of the lid.

7. Release pressure. Remove lid and put roast in a bowl. Shred with two forks.

8. Preheat oven to 400° F. Cut baguette in half and into small sandwich sized sections. With cut sides facing up, Place bread on baking sheet.

9. Sprinkle grated Swiss cheese over bread. Bake until melted, about 10 minutes.

10. Scoop cups of jus into dipping bowls. Assemble sandwiches with beef, then serve with dipping bowls to dip into while eating.