Description
This Hot Beef Sandwich recipe features tender, pressure-cooked beef chuck roast shredded and served with a rich, savory gravy on toasted French bread, topped with melted Swiss cheese for a comforting and hearty meal. Perfect for a satisfying lunch or dinner, this classic American-style sandwich makes use of an electric pressure cooker to achieve deep flavors and tender meat quickly.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck roast (cut into two 1-pound chunks)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Sauté and Broth Ingredients
- 2 tablespoons vegetable oil
- 1 large onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Gravy Thickener
- ¼ cup all-purpose flour
- ¼ cup water
Assembly
- 4 slices French bread or rolls
- 4 slices Swiss cheese (optional)
Instructions
- Season the beef: Generously season the two 1-pound chunks of beef chuck roast with kosher salt and freshly ground black pepper on all sides to infuse basic flavor into the meat.
- Sear the beef: On your pressure cooker, set to sauté mode, heat the vegetable oil. Once hot, add the beef chunks and sear them on all sides until nicely browned to develop a flavorful crust. Remove the beef and set aside.
- Sauté onions and garlic: In the same pressure cooker pot, add the thinly sliced onions and minced garlic. Sauté until the onions become soft and translucent, releasing their sweet aroma.
- Add beef and liquids: Return the seared beef to the cooker. Pour in the low-sodium beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Stir to combine all ingredients well.
- Pressure cook the beef: Secure the pressure cooker lid and set the cooker to high pressure. Cook the beef for 90 minutes to ensure it becomes tender and shreddable.
- Release pressure: After the cooking time ends, allow the pressure to naturally release for about 15 minutes, then manually release any remaining pressure carefully.
- Shred the beef: Remove the beef chunks and use two forks to shred the meat finely, setting it aside for assembly.
- Prepare flour slurry: In a small bowl, whisk together the all-purpose flour and water to create a smooth paste, which will be used to thicken the gravy.
- Make the gravy: Pour ½ cup of the cooking liquid from the pressure cooker into the flour-water mixture and stir until smooth. Gradually whisk this mixture back into the remaining liquid in the cooker. Turn the pressure cooker back to sauté mode and stir until the gravy thickens.
- Coat beef with gravy: Add the shredded beef to the thickened gravy and stir well to ensure the meat absorbs the rich flavors. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the sandwiches: Toast the French bread or rolls. Pile each slice or roll with the hot shredded beef mixture and top with a slice of Swiss cheese if desired. Serve immediately while warm for the best experience.
Notes
- Using a pressure cooker shortens the beef cooking time while still delivering tender meat.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free thickening agent like cornstarch.
- Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.
- You can swap Swiss cheese with provolone or cheddar according to preference.
- For extra flavor, add a splash of red wine to the broth mixture before pressure cooking.
