French Dip Sandwich (slow cooker freezer meal)

🧂 Ingredients

• 4 pound Chuck Roast

  string removed, and fat trimmed off
• salt & pepper

  sprinkle roast with salt and pepper on both sides before browning
• 2 tbsp butter
• 1 cup chopped onion

  1/2 large onion
• 4 whole cloves garlic

  smashed or chopped
• 10 ounce can Beef Consommé
• 5 whole Pepperocinni Peppers
• 1/4 cup pepperocinni pepper juice
• 1 tbsp better than bouillon beef base

  or 2 beef bouillon cubes
• 1/2 tsp dill weed
• 1/2 tsp peppercorns
• 1 bay leaf
• 10 Hoagie Buns or French Baguette cut into sandwich sized pieces

Instructions

• 1 Salt and pepper both sides of roast. Turn insta pot on saute. Brown each side of
  chuck roast. Remove roast add in onions and garlic and allow them to soften,
  sauteeing for 5 minutes, scraping any browned bits from the bottom of the pot.
• 2 Now add remaining ingredients (with the exception of the hoagie buns). Place
  chuck roast back in pot on top of all the ingredients, fill consume can with
  water and pour that in. Move roast around so all the ingredients are mixed and
  are surrounding the meat.
• 3 Place cover on instant pot. Seal steamer. Click on the stew /meat mode, high,
  for 90 minutes.
• 4 Allow time for steam to release. Remove lid, and remove meat with tongs to a
  bowl. Meat will be falling apart, so you might want to use a slotted spoon. Pull
  meat apart with forks, leaving some larger chunks, and removing any fatty
  chunks. After juices are removed from instant pot you can return meat to instant
  pot.
• 5 Strain juices through a sieve into a 3 quart sauce pan. Taste and adjust salt
  and pepper level to your liking. Pour 1/2 cup of juice over meat.
• 6 ** This step is optional. ** If you have a separator measuring cup pour juice in
  and allow fats to settle on the top and pour off fats. If you do not have a
  separator cup then place pan of meat juices /au ju in refrigerator or freezer.
  Allow 10-15 minutes for fat to rise to the top, and then skim off the fat.
  Return pan to stove top and bring ju back to temperature.
• 7 Toast hoagie buns, french bread, or whatever type of rolls you've chosen. Pile
  meat high add a slice of provolone on top. Ladle juice into small ramekin for
  dippinng.
• 8 Salt and pepper both sides of roast. Melt 1 tablespoon of butter in large
  skillet or frying pan, brown each side of chuck roast to slow cooker. Remove
  roast add 1 tablespoon butter, onions and garlic and allow them to soften,
  sauteeing for 5 minutes, scraping any browned bits from the bottom of the pan.
• 9 Pour onions and garlic over roast. Return skillet to stove top and pour beef
  consume into hot pan, scrape any browned bits off the bottom and pour consume
  over roast. Add remaining ingredients (with exception of the bread).
• 10 Cook on low for 10 hours or on high for 8.
• 11 Follow the same last 3 steps as instant pot cooking method to finish off
  sandwiches.

Nutrition Info