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Crock Pot or Instant Pot French Dip Sandwiches

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Ingredients
  

For meat

  • 2 tbsp oil
  • 3-4 lb beef roast cut into 3-4 inch chunks
  • 1 onion sliced thinly
  • 3 c water
  • 1 packet French Onion Soup Mix
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder

For Sandwiches

  • 1 tbsp oil
  • 2 bell peppers
  • 1 onion sliced
  • Provolone cheese
  • Butter
  • Rolls/Hoagies

Instructions
 

INSTANT POT DIRECTIONS

  • Turn instant pot on to sauté and heat 2 tbsp oil. Add beef chunks and brown on all sides. Remove to a plate.
  • Add onion to pan, and cook until translucent. Add water and stir to remove all browned bits from the bottom of the pan. Stir in soup mix, salt, pepper, and garlic powder. You can also skip this step, and just combine everything into the pot and set pressure. Browning the meat deepens the flavor, but is optional.
  • Return beef to pan. Close lid and make sure vent is set to closed. Set for 45 minutes on manual. Allow pressure to naturally release for 15 minutes. Release remaining pressure. Remove beef and shred or slice.

CROCK POT DIRECTIONS

  • Add water, soup mix, seasonings and onion to the bottom of the crock pot. Stir to combine. Add roast. Cook on low for 8-10 hours or on high for 4-Optional: Can add onions and peppers and cook with the beef instead of sautéing separately.

TO ASSEMBLE SANDWICHES

  • Heat 1 tbsp oil in a large skillet over medium-high heat. Add peppers and onions and cook until soft.
  • Turn oven on to broil. Slice rolls in half, lengthwise. Spread butter on one half of the roll, and top the other half with cheese. Broil until cheese is melted and bread is lightly browned.
  • Layer meat and peppers/onions on rolls. Ladle au jus sauce/cooking liquid into bowls to dip sandwiches.