French Dip Sandwiches (Crock Pot or Instant Pot)

Don’t you just love fall?

Yesterday my TeenSonMark made a cute comment about it. And you know how you have to stop and take note when teenagers say something cute.

“See Mom?” he said, when he opened the door to head off to school. “It’s starting to smell like cold. You know, like it will be winter soon. I love going to school when it’s cold outside. Then it’s so awesome when I come home and it’s all warm and my dear old Mom is  cooking something good in the kitchen. Don’t you love that Mom?”

“Yep, I sure do.” I answered back.

Again with my sweaty eyes…..he’s a pretty cute kid. 

Don’t put him on too high a pedestal now. When I dropped him off at his church activity tonight his parting words were “You make me so angry mom! I don’t even want to play the guitar and you are ruining my day with all this practice talk.” 

Isn’t that what we Mom’s do….ruin the day with practice talk?

Now…on the subject of cooking  something good.

Cooking  something good…that everyone in your family loves. That is a challenge, isn’t it! This is the second French Dip Sandwich recipe I have tried in the last couple of weeks. Last week I didn’t add enough liquid to the crock pot, and it turned out pretty dry. This week it turned out much better. Most of my kids thought they tasted great. 

Most of my kids?…..I’ll take it. 

One of them even said, “This is the best food of my life.”

I thought they were down right delicious! I am betting a bunch of the folks you feed will consider them to be…
 
Something good. 

French Dip Sandwiches (Crock Pot or Instant Pot)

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Serves: 8 servings Prep Time: 10 minutes Cooking Time: 1 1/2 hours in the instant pot 6 hours on high in the crock pot 1 1/2 hours in the instant pot 6 hours on high in the crock pot

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1  3-4 pound beef roast
• 1  T olive oil
• salt and pepper
• 2  1 oz packages Lipton Onion Soup mix
• 4  C hot water
• 2 beef bullion cubes
• 8  rolls (something with a good sturdy crust on it)
• Provolone, Swiss or Mozzarella Cheese Slices (optional)
• softened butter

Instructions

CROCK POT INSTRUCTIONS:
1. Heat up a large skillet. Add the olive oil to the pan.

2. Sprinkle your roast with salt and pepper and place it in the pan. Let it get nice and seared on each side.

3. Place the roast in your crock pot. Sprinkle the Onion Soup mix over the top. 

4. Let your bullion cubes dissolve in the hot water and then pour it over the roast.

5. Put the lid on your crock and cook on high for 6-8 hours. Take the roast out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour.

6. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you'd like.

7. Pour the hot juices left in the crock into small bowls for dipping.
INSTANT POT INSTRUCTIONS:
1. Turn your instant pot to the "sauté" setting. Allow it to heat up for a few minutes.
2. Salt and pepper your roast and spray the bottom of your instant pot with cooking spray. Place the roast inside and allow it to sear on both sides.
3. In a large glass measuring cup, place the water, soup mix and bullion. Stir to combine and pour it over the top of the roast.
4. Attach the lid, making sure that the vent is closed.
5. Cook on high pressure for 90 minutes, if your roast is thin. If it's a thicker roast add 20-30 more minutes.
6. Allow the instant pot to vent naturally.
7. Open the lid and shred the meat with two forks.
8. Spread a bit of softened butter onto the inside of your rolls. Heat up a large skillet over medium high heat and grill them. Remove from the heat and add a bit of cheese if you'd like.
9. Pour the juices from the instant pot into small bowls for dipping.
10. Spread the shredded beef into each roll, dip and enjoy! 

Enjoy!