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French Dip Sandwiches

This is a 2-step recipe. The first part involves pressure cooking a roast. The second part involves assembling the sandwiches. The latter may be done with leftovers.





List of Ingredients



• 2 cups Crockpot Caramelized Onions [See My Onion Soup]
  
• 1 3-4 pound roast
  
• 1 can beef broth
  
• 1/4 cup red wine
  
• 1 package dried onion soup mix
  






Instructions



1. Have caramelized onions available.
   
2. Pressure cook roast: Brown the roast in a little oil in the pressure cooker. Add 1 can beef broth and wine, if using. Bring up to 15 pounds pressure. Cook maintaining pressure for about 40 minutes. Let cool naturally.
   
3. Assemble sandwiches: Slice roast as thin as possible. Reserve some for cold beef sandwiches. Return remainder to pot. Add onions and onion soup mix. Simmer uncovered, about 10 minutes, until soup rehydrates.
   
   
4. Serve in bowls with sliced beef in the bowls or on the side. Use French bread to dip.
   






Final Comments


Onions may also be caramelized on the stove. Slice them into thin slices. Heat skillet to medium-high, add onions, a little oil, and a little brown sugar. Cook until onions begin to color. Turn heat down a bit and watch to prevent burning. When finished, onions will have a deep golden color.