French Dip Sandwich

Season roast with salt, pepper and garlic powder.

Heat oil in a large skillet/pan over medium-high heat. Sear roast on all sides until browned; transfer to a plate. Sauté the onions until soft, scraping up any browned bits leftover from the roast. Add the garlic and sauté until fragrant (about 30 seconds).

Place the roast in the bowl of a 6-quart (litre) slow cooker. Add the cooked onions, soup, consommé, stock and Worcestershire sauce. Cook on low for 6-8 hours or high for 3-4 hours until meat is fork-tender.

In the last 10 minutes of cooking time, preheat oven to 350°F (180°C). Arrange rolls on a large baking sheet.

Remove roast, let rest for 10 minutes, then slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.

Spread hoagies with butter; stuff the meat and cheese slices into the rolls. Toast the sandwiches in preheated oven for 5 minutes or until the cheese just begins to melt.

Serve with small bowls of au jus for dipping.

Season roast with salt, pepper and garlic powder.

Set the instant pot to sauté function and heat the oil. Sear roast on all sides until browned. Transfer roast to a plate.

Sauté onions and garlic until soft. Pour in the soup, consommé, stock/broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the roast.

Seal with lid. Cook on manual function at high pressure for 60 minutes.

Natural release for 10 minutes, then quick release. Remove roast and slice (or shred with forks). Strain the au jus (liquid) leftover in the slow cooker into a jug.

Spread hoagies with butter; stuff the meat and cheese slices into the rolls.

Toast the sandwiches in preheated oven for 5 minutes or until the cheese begins to melt.