Pressure Cooker French Dip Sandwiches vs. Slow Cooker French Dips
Pressure cooker recipes are becoming very popular for a reason!! In this pressure cooker recipe, the most tender roast beef and tasty au jus makes the best French Dip Sandwiches. These can be made in the slow cooker or the Instant Pot for a quick and easy meal!
Should I make Pressure Cooker Recipes:
So when the Black Friday deals came around I finally decided it was time to join the craze/enthusiasm and get myself an Instant Pot. I keep seeing all these pressure cooker recipes around, but I’d always resisted a bit because it kind of seems like an “either or” thing… either you are an Instant Pot user or a slow cooker user. But, I decided it was about time to find out why. And to be able to test recipes side by side and figure out what the difference might be. So, today I am putting Pressure Cooker French Dip Sandwiches vs. Slow Cooker French Dips to the test! Also, I figured there may be some circumstances in which one may be preferable over the other, like for making hard boiled eggs for example.
I’ve recently created some other recipes where you can use your Instant Pot or Slow Cooker. This Caribbean Pulled Pork is pretty awesome no matter how you make it!
So, back to French Dips… When I had this big hunk of rump roast, I figured the time was right to test out the slow cooker and the pressure cooker side by side and figure out if one would really be better than another. I cut the meat up and used the exact same recipe for both.
Watch the video:
After about 15-20 minutes of total prep time, one batch was ready for the slow cooker and one ready for the pressure cooker. It was about 10am at this point.
I set the Instant Pot to high pressure and the timer for 35 minutes. With time it took to come to pressure and then do the quick release on the steam, I think it took around 50 minutes total. This batch was done in time for lunch.
I set the slow cooker on low for 8 hours, meaning it then got done around 6pm, right in time for dinner.
Here is the version that came out of the pressure cooker. And let me tell you, it was delicious. Tender, flavorful and it totally fell apart when I went to shred it.
The finishing touch on these sandwiches, either way, it to brush some rolls with garlic butter, add provolone cheese, and melt.
Both versions have plenty of juice left behind that you can strain and serve for dipping.
Now, for the reveal you’ve all been waiting for (I had to wait all day!!) the slow cooker version!
Pressure Cooker Recipes vs. Slow Cooker Recipes – the results:
The difference? Pretty minimal. The flavor and the moisture content all felt the same. However, the slow cooker version was more solid if that makes sense? It was super tender, but I had to slice it instead of it just immediately falling apart with forks. As far as eating it, I made a sandwich with it as well, and it was just as tender, just as flavorful, the texture was just different.
So, my final thoughts on the Instant Pot, for this recipe only:
- Prep time is the same… say 20 minutes at most. If you do the prep work in the morning and add to the slow cooker, there’s really no waiting other than getting the rolls ready at dinner time, around 10 minutes. But you do have that extra time added to your morning routine.
- If you make the Instant Pot version for dinner, I would presume you would do the prep work at that time and then cook. So your total wait time would be about an hour or even a little more. If you get home late, or are tired, I think this could be an issue? It might for me, I tend to get a little lazy as the day goes on, so I need as little work as possible at dinner time.
- On the flip side, if you are super busy in the morning and don’t have time to mess with dinner prep, then you could still have a delicious dinner in a reasonable amount of time.
- I probably slightly preferred the Instant Pot version, mostly because I didn’t need a knife to finish up getting it ready to serve. It just fell apart. But, for my personal routine, the slow cooker would work best for me as I like dinner to be ready and prefer not to wait the extra 50 minutes it would take to cook.
So, what are your thoughts? Which would work better for you? I’d love to start a discussion here and to hear from both sides…. the slow cooker die-hards as well as the Instant Pot die-hards!
Slow Cooker French Dip Sandwiches
Equipment
- Slow Cooker
Ingredients
- 3-4 pound beef rump roast
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups beef broth
- 8 hoagie rolls I prefer soft
- Optional: provolone or Swiss cheese slices for topping
Instructions
- Place roast in the slow cooker
- Combine seasonings and sprinkle them over roast
- Pour beef broth into slow cooker around the roast (leave seasoning covering the roast)
- Cover and cook on low for 8 hours
- Remove beef, then shred or slice thinly
- Strain juice to serve for dipping on the side
- Layer beef on a sliced hoagie roll, and add a couple of slices of provolone
- Broil the sandwich in oven or toaster oven until roll is lightly browned and cheese is melted
Notes
- Store leftover roast and sauce in the fridge for up to 3 days. Freeze for up to 3 months in an airtight container. Reheat in the microwave or use a pan on the stove to reheat the sauce.
- If the jus is too thin, use a bit of flour and water to create a slurry. Whisk this mixture into the sauce to thicken it.
- As an optional step, mix melted butter with garlic powder and brush it on the rolls before toasting the sandwich.
Nutrition
This is a great meal. No browning of the meat required! Lots of leftovers! Yahoo! Love my instant pot! I have had it for about a year, love the roasts, cooking meat from frozen, hard boiled eggs, homemade applesauce and even made a cheesecake last week. Look for the blogs on instant pot for lots of good info and helpful tips. I still pull out the old crockpot for the few tried and true crockpot recipes. Just for old times sake!
I have already had a time when I used both my slow cooker and IP at the same time. I was serving Butter Chicken to 9 people. I doubled my recipe and it worked in my 6-quart slow cooker. I used my Instant Pot to make rice.
Question: Did you notice any difference in the broth? Did one method make a better broth than the other for dipping?
Hi Kath!! I love that! I still need to practice with making rice in the Instant Pot, so far I’ve failed. I didn’t notice any difference in the broth, they both turned out the same.
I love my Instant Pot….It has made cooking fun..I’ve tried so many dishes, chili, boiled beans,beef and pork roasts, fresh greens , stuffed peppers, spag. sauce, the best veg. soup ever, just love it…
What a strange comparison. The Instant Pot IS a slow cooker AND a pressure cooker. For anyone to say it’s hard to give up their slow cooker when they also have an Instant Pot makes me think they don’t even know what they bought. I suppose the Instant Pot slow cooking temps might be different than someone’s traditional slow cooker, but that’s a different argument. This was really a comparison between pressure cooker and slow cooker. The Instant Pot could just as easily been compared using its slow cooker abilities. Also no mention of its delayed start function.
Hi Cody. Sorry you didn’t find my comparison helpful. Obviously you are correct, the Instant Pot does have a slow cooker function, although I would guess most people wouldn’t purchase with the idea of using it mainly as a slow cooker. My post (as indicated in the title) was simply a comparison of “Pressure Cooker French Dip Sandwiches vs. Slow Cooker French Dips”. Just my thoughts on pressure cooking vs. slow cooking the same meal and the benefits/pitfalls of each method. It was not a full review of the Instant Pot features, although that is something I’m working on. What is your favorite feature on your Instant Pot? I would have to so some significant research on the delayed start function, as I can’t think of many uses off the top of my head. There are very few foods that would be safe to leave out at room temperature for an extended period of time before beginning the cooking process without risking foodbourne illness. I do love the keep warm features of the slow cooker and the Instant Pot for this purpose though!
I finally bought the 7 qt after hearing rave reviews from my sister. As a host to 3 international teenage students, our home is busy and they are always hungry so the thought of quick and easy but nutritious meals was the selling feature for me. Unfortunately I have been disappointed every time I have used it and find I am falling back to my trusty slow cooker. I have been spending more time on prep and waiting for the IP to prepare the food then ever before and there are evenings we are eating at 20h.
The IP claims to be the all in one cooker and kitchens will no longer need the slow cooker. Until I do more research, I will hold on the the SC…it is a time saver for me.
I agree Leslie. It’s very much dependent on your lifestyle I think. And walking in the door to a dinner that is done (for me) is more appealing than having to start dinner right then. I think it has it’s purpose for sure and I am working on several recipes that use the IP, but for now, the slow cooker still rules at my house.
Yum!! Made these tonight as my first meal in my Instant Pot and they were awesome!!
So glad you liked it!!
Instant Pots are seriously the best- I mean come on, look at this deliciousness! It doesn’t get much easier or much tastier!
oh and I forgot it has a slow cooker function as well.
I have had an instant pot for a couple of months. I agree that pressure cooked meat is fairly similar to slow cooker meat however the instant pot lets me do so much more than my slow cooker … having the instant pot means I can let go of 3 slow cookers, one yogourt maker and one rice cooker. I made yogourt the other day, have made curry and soup in the instant pot a bunch of times. Last night I steamed under pressure some chicken wings and then finished them in the oven with the bbq sauce — delicious and took about 35 mins total. Broccoli, cooked for zero pressure minutes was amazing. -Even if it was just that it was multi-purpose and saved space I would vote for the instant pot.
Hi Miriam! Thanks so much for sharing your experience!! That’s super helpful! I am planning to try rice in mine soon. I have been a very big fan of my rice cooker for years, so I’m curious to see if there are any differences!
I have a Power PC and about seven slow cookers. I do most of the cooking in my house. my wife is a very good cook but she hates cooking. We had this discussion 37 years ago just before we got married. That being said, the kitchen belongs to me. And…to me, the kitchen is a workshop (in the same way that my wood shop is a workshop. In both shops I “build” things – both things that I have made before and things that I Have never tried (and often never even thought about) before. For woodworking I have many different tools, each one better suited than any of the others for a particular task. It is the same in my kitchen. It’s not so much that a screw driver can’t both turn screws AND pry the top off a can of paint. It’s that each of those things has a tool that works better, more safely, and offers the least possibility of damaging the “work”
So, I use both the PC and the crock pot, each for the jobs that experience over time has shown me are best for that task. I applaud Jennifer’s “take” on this as she appears to be less interested in promoting a “favorite thought, method or tool” than she is in finding out more about a new (to her, at least) tool or method to see if it can help her to improve the already fantastic results that she is already getting with the tools she has. You Go Girl.
Thanks Pat!! That is all so very true!
Interesting, I hadn’t heard about the Instant Pot until now, looks like it’s designed to replace multiple small appliances to cover many different needs? I’d love to read more about your experience, or perhaps you could recommend an Instant Pot expert? heh heh
Love the side by side comparison, keep up the good work!
Hi Matt! I think that’s the idea! I have used it for eggs and potatoes and it’s worked well, but my stew was a disaster. So, there’s a learning curve. I think there are some instant pot blogs out there, but I haven’t looked into them much yet. Plus a few Facebook groups. I will be sharing more about my experiments soon!