Step 1

Season the beef well, spreading salt and pepper on the surface.

Step 2

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.

Step 3

In the meantime, slice the onions and mince the garlic.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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!