French Dip Sandwiches - Pressure Cooker and Slow Cooker

• Meat

  • 3 lb Beef rump roast

• Produce

  • 2 tsp Onion flakes
  • 2 1/2 tsp Powdered garlic

• Canned Goods

  • 3 cups Beef broth

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tsp Mustard powder
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 2 tsp Paprika
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 8 Hoagie rolls

• Dairy

  • 4 tbsp Butter

Found on slowcookergourmet.net

Description

Directions

• Cut roast into 2-3 inch chunks
• Mix together seasoning and coat roast
• Place in slow cooker or instant pot
• Whisk together broth, Worcestershire and balsamic and pour over roast
• For Instant Pot, seal, close steam release, and set on high pressure for 35-40 minutes.  Once done, follow instructions for quick release of pressure
• For slow cooker, cover and cook on low for 8 hours
• Remove beef and shred or slice
• Strain juice to serve for dipping
• Mix together softened butter and garlic powder and spread on inside of rolls
• Add a couple of slices of provolone and broil until lightly browned and cheese melted