Instant Pot French Dip Sandwiches - Gluten Free Dairy Free - Dump and Go Dinner
Instant Pot French Dip Sandwiches - Gluten Free Dairy Free - Dump and Go Dinner
This Instant Pot version of our simple yet classic French Dip sandwiches yields a mouthwateringly tender roast imbued with rosemary, garlic, and just the right amount of umami to keep you enticed. Easy and freezer friendly, this gluten and dairy free meal is apt to become a fast favorite.
Ingredients
- 2 pounds quarter Beef Roast
- ⅓ cups Soy Sauce, Gluten Free
- ½ teaspoons Bouillon, Beef, Granules
- 1 teaspoon Black Peppercorns
- 1 ½ teaspoons Rosemary, Dried
- ½ teaspoons mince Garlic, Cloves
- 4 individual Hamburger Buns, Gluten Free
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cut as much of the fat off the roast as you can and place in indicated number of containers.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Cut as much of the fat off the roast as you can and place in inner pot.
- Mix together soy sauce, bouillon, peppercorns, rosemary and garlic.
- Pour mixture over roast in inner pot.
- Add enough water to cover roast.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 35 minutes.
- Naturally release pressure for 5 minutes then quick release remaining pressure.
- Shred roast with a fork and serve on buns.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 502
- Total Fat
- 14g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 147mg
- Sodium
- 1766mg
- Total Carbohydrates
- 39g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 54g
- WW Freestyle
- 12
8 Comments
Join the discussionI’m curious to know if I’m doing something wrong. Each recipe I try to print includes the social media icons and they overlap the recipe so that the ingredients cannot be seen. I’ve attempted different formats, but I can’t seem to print one that shows the whole recipe. Am I doing something wrong?
What is a quarter beef roast?
It is a beef roast cut into 4 pieces, quartered. It helps the beef cook more evenly and be done all the way through.
Chuck roast, Arm, Rib, Round or Rump? A roast can come from any part of the cow and each is very different.
We like to leave it generic as it allows for substitutions due to preference, sales, availability, etc.
But normally chuck or rump works well for this recipe.
Can I freeze these, pull one out to thaw then use the ” make now directions”?
If you mean, can you freeze the sandwiches fully cooked and then just reheat, the answer is yes. However, you would not use the “make it Now’ directions, as those are for cooking from fresh.