French Dip Sandwiches

Football season is here and Saturday brings on all the delicious sandwiches with simple adjustments to make them extra macro friendly!


  • 3 lbs. Eye of Round Beef
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Yellow Onion (200g)
  • 2 Packets Lipton Onion Soup Mix
  • 2 Tablespoons Worcestershire Sauce
  • 32 Ounces Beef Broth
  • Salt, Pepper, & Garlic Powder


  1. Slice roast and season liberally with salt, pepper, and garlic powder. Set aside for 15 minutes.
  2. Turn the instant pot to saute. Once hot, ad in the oil. Sear meat on all sides, 2-4 minutes per side. Remove meat from inner pot and set aside.
  3. Add in chopped onion and cook until translucent.
  4. Pour in beef broth, onion soup mix, and worcestershire sauce and bring to a boil. Scrape up any browned bits on bottom of instant pot.
  5. Add roast back into pressure cooker, submerging it in the liquid.
  6. Cook on high pressure for 50 minutes.
  7. When the cook time has elapsed, allow for pressure to naturally release for 20-30 minutes.
  8. Shred and serve on your favorite French bread rolls. Use the extra liquid from your pot (Au Jus) for dipping.
  9. Enjoy!
  10. Slow Cooker: Sear meat and cook onions on stovetop in a pan. Transfer to slow cooker

Nutrition Facts

Serves: 8

Serving Size – 4 oz

Calories: 190

Protein: 24

Carbohydrates: .5

Fat: 8.9

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