IP french dip fries

French Dip Sandwiches - Pressure Cooker and Slow Cooker

Servings: 8

Author: Slow Cooker Gourmet


·         3-4 pound beef rump roast

·         2 tablespoons brown sugar

·         2 teaspoons paprika

·         2 teaspoons mustard powder

·         2 teaspoons garlic powder

·         2 teaspoons onion flakes

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         3 cups beef broth

·         2 tablespoons Worcestershire sauce

·         1 tablespoon balsamic vinegar

·         8 hoagie rolls (I prefer soft)

·         4 tablespoons softened butter

·         1/2 teaspoon garlic powder


1.    Cut roast into 2-3 inch chunks

2.    Mix together seasoning and coat roast

3.    Place in slow cooker or instant pot

4.    Whisk together broth, Worcestershire and balsamic and pour over roast

5.    For Instant Pot, seal, close steam release, and set on high pressure for 35-40 minutes. I did it for 50 minutes.  Once done, follow instructions for quick release of pressure

6.    For slow cooker, cover and cook on low for 8 hours

7.    Remove beef and shred or slice

8.    Strain juice to serve for dipping

9.    Mix together softened butter and garlic powder and spread on inside of rolls

10.  Add a couple of slices of provolone and broil until lightly browned and cheese melted

Note: Next time I will omit the vinegar and cut the brown sugar to one tablespoon for my taste.