Everyone loves French dip sandwiches, and this pressure cooker version is so quick and easy, you’ll be serving this popular dish in just a few minutes. I’ve made sure that there will be plenty of au jus broth for dipping by adding beer to the recipe, which gives the sauce a distinctive taste that really goes well with beef.

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If possible, have the butcher thinly slice the roast at the meat counter. Otherwise, use meat that is still partially frozen, so that it is easier to slice very thinly before placing it in the cooker.

Heat the butter in the pressure cooker over medium-high heat. Add the onions, and cook, stirring, until they begin to brown and caramelize, about 8 minutes. Deglaze the cooker with beer, scraping up all those crusty brown bits from the bottom. Add the stock, soup mix, rosemary, and garlic powder, stirring to mix. Layer the sliced meat in the cooker and lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain the pressure, and cook for 10 minutes.

Remove from the heat and use the natural release method to depressurize (see related links for pressure cooker instructions). Carefully open the lid after pressure drops. Toast the French rolls if desired. Using long handled tongs, remove the beef from the cooker and vide the slices among the French rolls. Include a small bowl of au jus dipping sauce with each sandwich and add a big crispy dill pickle on the side.