French dip Sandwiches

Ingredients
​
4 small onions, sliced
3-4 pound Top/Bottom Round Roast
​3 cups hot water
3 Tablespoons Better Than Bullion Beef Base
1 Pack Lipton Onion Soup Mix
Salt and pepper to taste
12 slices provolone cheese
6 Large Hoagie Rolls

Directions

Instant Pot: Set function to sauté. When hot, add a drizzle of oil and onions. Sauté onions until tender then remove from pot. Meanwhile, combine 3 cups of hot water and the beef bullion base, stir to dissolve. Sear roast on all sides then remove from pot. Add beef broth and scrape up any bits from the bottom of the pan. Place roast and onions back into pot and sprinkle the soup mix over the top. Lock lid and make sure the vent is in sealing position. Set pressure to high and set time for 1 hour 40 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick release the remaining pressure. Remove beef and shred with forks. Broil Hoagie rolls on low for 3-4 minutes until golden brown. Be sure to watch so they don't burn. Remove rolls and top with shredded beef and provolone cheese. Place back under broiler 1 minute to melt the cheese. Serve sandwiches with broth for dipping.

*If cooking roast from frozen, skip searing and cook for 2 hours and natural release for 25 minutes.

Dutch Oven: Preheat oven to 350. Heat oil in a Dutch oven to medium high heat. Add onions and sauté until tender, remove from pot and add another drizzle of oil and sear roast on all sides. Meanwhile, combine 3 cups of hot water and the beef bullion base, stir to dissolve. Remove roast and add beef broth, scrape up any bits from the bottom of the pan. Add roast and onions back in to the pan. Sprinkle soup mix on top of the roast.  Place lid on Dutch oven and cook for about 3 to 3.5 hours until roast is easily shredded with a fork. Remove beef and shred with forks. Broil Hoagie rolls on low for 3-4 minutes until golden brown. Be sure to watch so they don't burn. Remove rolls and top with shredded beef and provolone cheese. Place back under broiler 1 minute to melt the cheese. Serve sandwiches with broth for dipping.

Slow Cooker: Place roast, beef broth, and onions in a slow cooker. Sprinkle soup mix on top. Cook on low for 5-6 hours until meat is tender. Remove beef and shred with forks. Broil Hoagie rolls on low for 3-4 minutes until golden brown. Be sure to watch so they don't burn. Remove rolls and top with shredded beef and provolone cheese. Place back under broiler 1 minute to melt the cheese. Serve sandwiches with broth for dipping.