Season the beef well, spreading salt and pepper on the surface.
Directly in your pressure cooker, sauté the beef with the oil and pan-fry for a few minutes on either side. You want to just sear the beef, not cook it.
In the meantime, slice the onions and mince the garlic.
Remove the beef from the pan. Using the same oil from the beef, add the onions and sauté for 4-5 minutes. Then, add the garlic and sauté for 30-60 seconds so it doesn't burn.
Pour in the beef stock, rosemary, and then the beef. Close the lid and pressure cook for 1 hour. Let the pressure come down naturally at the end.Note: If you're slow cooking: once you've added the beef, close the lid and cook on high for 4 hours or on low for 8 hours.
Once ready, take the beef out and shred it. Storage: if you have any leftover beef, refrigerate it in an airtight container along with some of the juice for up to 5 days. You can enjoy it cold (from the fridge) or reheat it in the microwave or on the stovetop. Alternatively, freeze the beef in a freezer-safe container or bag for up to 3 months.
Prepare the French Dip Sauce
To prepare an easy French dip, drain the liquid from the cooked beef and pour it into a small pot. Allow it to reduce for a few minutes over medium-high heat. You can add a little bit of starch to thicken if you prefer. This will become the French dip part of the French dip sandwich recipe.
Make the Sandwich
Spread your French rolls or baguette with butter, then toast under a broiler or on a roasting pan for a few minutes to make it crisp. Then, add the shredded meat and leafy greens (if wanted) to the bread. Cut in half and dip into the prepared sauce. Enjoy!
Pressure Cooker vs Slow Cooker: I like using my Instant Pot for beef dip sandwiches, but you can also use a different kind of pressure cooker or a slow cooker with a lid. Just remember it will take much longer in the slow cooker, so you'll need to adjust your timings.Check the blog post for more tips and serving suggestions!