PRESSURE COOKER FRENCH DIP SANDWICHES VS. SLOW COOKER FRENCH DIPS
- 3-4 pound beef rump roast
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons onion flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 8 hoagie rolls (I prefer soft)
- 4 tablespoons softened butter
- 1/2 teaspoon garlic powder
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Cut roast into 2-3 inch chunks
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Mix together seasoning and coat roast
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Place in slow cooker or instant pot
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Whisk together broth, Worcestershire and balsamic and pour over roast
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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
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For slow cooker, cover and cook on low for 8 hours
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Remove beef and shred or slice
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Strain juice to serve for dipping
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Mix together softened butter and garlic powder and spread on inside of rolls
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Add a couple of slices of provolone and broil until lightly browned and cheese melted
source:slowcookergourmet.