French Dips

Ingredients

• 2.5 pound chuck roast, fat trimmed, cut into 2-inch chunks
• 1 tablespoon of vegetable oil 
• 1 tablespoon of vinegar
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 teaspoon of garlic powder
• 1 onion, sliced
• 1 tablespoon of white vinegar
• 1 14 oz can of low-sodium beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter, melted
• 1/4 teaspoon of garlic powder
• pinch of kosher salt
• 6 slices of your favorite heese

Directions

1. Set Pressure Cooker to Sauté.
2. Add onions and vegetable oil to pot and sauté just until they start to soften.
3. Add beef broth and vinegar and reduce for 5-10 minutes.
4. Add the bay leaf and meat.
5. Close lid and make pressure release valve is set to sealing.
6. Hit Meat/Stew function, about 35 minutes.
7. Quick release the steam.
8. Remove lid and transfer roast to a serving plate and shred.
9. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
10. Toast the rolls. 
11. Pile meat onto rolls and top with cheese. 
12. (Optional) Broil sandwiches open-faced until cheese is melted.