Freezer Meal Recipes / Dinner / Instant Pot French Dip Sandwiches – Traditional Version

Instant Pot French Dip Sandwiches – Traditional Version

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 is a meal that is apt to become a fast favorite.
4 Servings Meet The Cook Tricia's Whole30 Journey Print
Instant Pot French Dip Sandwiches – Traditional Version

Ingredients

  • 2 pounds quarter Beef Roast
  • ½ teaspoons Bouillon, Beef, Granules
  • 1 teaspoon Black Peppercorns
  • 1 ½ teaspoons Rosemary, Dried
  • ½ teaspoons mince Garlic, Cloves
  • ⅓ cups Soy Sauce
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 4 individual Hamburger Buns, White

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Cut as much of the fat off the roast as you can and place in inner pot.
  3. Mix together soy sauce, bouillon, peppercorns, rosemary and garlic.
  4. Pour mixture over roast in inner pot.
  5. Add enough water to cover roast.
  6. Lock cover into place and seal steam nozzle.
  7. Cook on beef setting or set manually on high for 35 minutes.
  8. Release pressure.
  9. Shred roast with a fork and serve on buns.

Freeze For Later Cooking 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?

  1. Cut as much of the fat off the roast as you can and place in indicated number of gallon freezer bags.
  2. Mix together soy sauce, bouillon cube, peppercorns, rosemary and garlic.
  3. Pour mixture over roast. Label and freeze.

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.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot.
  3. Add enough water to cover roast.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on meat/stew setting and add on 10 minutes, or set manually on high for 45 minutes.
  6. Naturally release pressure for 5 minutes then quick release remaining pressure.
  7. Shred roast with a fork and serve on buns.

13 Comments

Join the discussion
  1. Hi! Are the Serving Day instructions correct? Step 1 references a 64 oz container, but the supply list says to use freezer bags. Also, are we not to add water if cooking from frozen? Thanks much!

    1. Hi Danielle, this recipe is adapted from an original recipe where we recommended freezer bags for containers. We recommend the 64oz containers for the Instant Pot version of this recipe because it’s frozen in a perfect shape to drop right into the IP! Either will work fine – it’s your choice! When cooking from frozen you’ll notice the serving day instructions say to add enough water to cover the rest. Enjoy!

  2. What are you dipping it in? A french dip usually has an au jus, hence the name french dip? Am I missing a part of the recipe? Thanks 🙂

    1. The liquid that the roast cooks in makes the au jus. After cooking, I remove the beef and shred separately and strain the liquid it cooked in for dipping.

  3. A family favorite recipe! Just a note, I’ve made this several times in my Instant Pot and it shreds better if cooked longer. I usually cook mine for 60 min. That is with a fresh roast (not frozen) that came from the fridge.

    1. Chuck roast is the best choice for pressure cooking. You don’t want a roast that is really lean or it will just be tough.

  4. I chose a top round roast for this but next time I will go with a chuck roast. The top round shredded beautifully after 60 minutes from frozen but was a little dry. It seemed like a lot of liquid and I thought the au jus was a little light, personally. I will say we made one container, so four servings. I planned to eat one half of a serving and still couldn’t eat it all. I feel that 2 pounds of roast could easily feed more than 4 unless you are feeding teenage boys. My husband absolutely loved it and I’m looking forward to making this again.

  5. I usually make this recipe with a jar of sliced pepperoncini peppers, a whole onion sliced thin and voila…a beer or two. Yep. Salt, Pepper…(understood).
    Everyone probably changes it a little.

  6. Given that *all* bouillon products on the market contain MSG (yes, even the organic offerings labelled “MSG free”) and other unhealthy additives, and given that liquid is required for pressure cooking anyway, I will omit the bouillon and add liquid broth in an equivalent amount (usually 1 tsp bouillon=1 cup broth).

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