This is one for my files! I followed the recipe exactly and served the shredded beef on french rolls. I strained the juices to remove the fat (I used an ingenius method of placing thick papertowels in a strainer and the pouring the juice in--may sound strange, but it worked!). The 3 lb. roast was not enough for my family of four to have leftovers, though.

I made this in the slow cooker by turning it on low for the day. It came out great!

I had the full "crew" home for Christmas and this was our day after Christmas lunch. Whenever you're cooking for others you always hope it will go over well, particularly if it's a recipe you've never tried before. These sandwiches were a hit with everyone. I digressed a little from the recipe, using thyme instead of oregano, mincing the garlic and cooking it for several hours in the slow cooker rather than the pressure cooker. I did use the chuck roast called for rather than any other cut and it was particularly tender and flavorful - but don't expect clean slices if that's what you're looking for. What I particularly enjoyed about this recipe was that the real beefy flavor wasn't interfered with or masked by an overload of seasonings. The amount of herbs was just enough to provide a subtle earthiness without compromising that great beef taste. I made these sandwiches on huge, crusty Italian rolls (from an old Italian bakery in Milwaukee that I've loved since I was a little girl!), toasted with mozzarella cheese and served with ramekins of the au jus on the side.

I don't have a pressure cooker, but this works just as well in a crockpot. I love recipes where there is minimal preparation in the morning and dinner is ready when you get home in the evening. This is a family favorite. We never have leftovers.

This was excellent, my family loved it. It made a cheap cut of meat like chuck taste like a much more expensive cut. The more I use this new pressure cooker the more I like it.

Just started using a pressure cooker and found this recipe. It is very easy and much quicker than a crock pot.YUMMY!!

I too used my slow cooker for this recipe and replaced one cup of the broth with beer. Toward the end of cooking I tasted and felt it needed more pizazz so added in some soy sauce, worcestershire sauce and a chopped onion plus my usual garlic and onion powders. Even my non red meat eating daughter loved it. Thank you!

Great recipe. I only made some very minor alterations. 1.) I used a small crock pot, because I don't have a pressure cooker. I cooked it approx. 8 1/2 hours on low. Came out great, very tender. 2.) I used French hoagie rolls instead of regular French bread. I spotted them at the store at the last minute, and thought they'd be better. French hoagies are moister than average hoagie rolls. 3.) I used a roast just slightly over two pounds because I didn't want many leftovers. 4.) I added just one tablespoon of this dry au jus mix I've had in my cupboard for a while (impulse buy from a while back that I hadn't had the opportunity to use until now.) This was my first time making homemade french dips. This recipe's a keeper.

Very very good! Made in pressure cooker and followed directions exactly. We will make again!

So comforting, warm, and tasty... other than cooking in my slow-cooker, I followed the recipe and enjoyed a deliciously meaty sandwich. I didn't love the au jus, so I ended up putting some cheese on it and broiling for a few minutes. The bread was nice and toasty... yum. =)