French Dip Sandwiches

 I found this recipe on Six Sisters Stuff and it can be found HERE

Ingredients

• 3 pounds beef roast (either beef or pork- we use whatever is on sale that week!)
• 29 ounces beef consomme 2 (14.5 oz cans) (I can always find this mixed in with the soups)
• 8 buns  (we love hoagie buns, but any kind will work)

Instructions

• Place roast in greased the Instant Pot. Pour consommé over the top of the roast.
• Put the lid on and turn the knob to sealing.
• Push the manual or pressure cook button and set the timer for 60 minutes.
• When it is done cooking, let it do a natural release for about 15-20 minutes. This will make your meat tender. Then turn the valve to venting to let any remaining pressure release.
• Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).
• Serve meat on buns and use extra juice to dip sandwiches in.

--OR--

SLOW COOKER: place 1st 2 ingredients in slow cooker.  Cook for 8-10 hours.

Notes

To make this a quick and easy freezer meal, place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Place contents of bag inside slow cooker. Cook on low for 7-9 hours or High for 4-5 hours. Remove roast from the Slow Cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns.