Ingredients

Scale

For the meat:

1 Tablespoon grass-fed butter
2 lb. beef or venison roast (if pressure cooking, it’s ok to use frozen)
1 head garlic, all cloves peeled
1 large onion, peeled and cut into chunks
1 bell pepper, seeded and cut into chunks
(optional) 1 jalapeno or green chile, seeded and cut into chunks
1 sprig fresh rosemary, chopped fine
1/2 teaspoon dried oregano
1 bay leaf
3 Tablespoons soy sauce
1/2 Tablespoon Worcestershire sauce
1 1/2 cups beef broth (or 1 1/2 cups water plus 1 1/2 teaspoons better than beef boullion)
Fresh ground pepper

For the sandwiches:

Sauteed/caramelized onions, mushrooms and/or bell pepper strips
Toasted hoagie buns or French rolls
Swiss, provolone or American cheese

Instructions

Melt the butter in a frying pan, then add the roast and sear until brown on all sides. (If using IP, can use the “saute” setting.)
Put the garlic cloves, onion and pepper chunks in a mini food processor and pulse to chop into small bits. Sprinkle them on the bottom of your slow cooker or Instant Pot. Add the seasonings, sauces and broth, then set the roast on top. Add fresh ground pepper.
Cover and pressure cook for 50 minutes or slow cook for 8 hours. Release pressure, unplug and let the meat sit in the juices to soak it back up for at least 30 minutes. Slice the meat as thinly as you can and put it back in the juices.
Saute thin-sliced onion in a bit of butter until very tender and starting to brown, then add mushrooms and a splash of juices from the meat and cover until the mushrooms are tender. Season to taste and add the bell pepper strips. Cook and stir just briefly until the peppers are tender. Toast the buns.
Move the veggies to the side of the pan and add some of the meat (with cooked peppers/onions and juices) to the pan. Top the veggies or meat with cheese, cover, reduce heat and let cook until the cheese is melted. Strain some of the juices from the crockpot/instant pot for the “au jus” dipping sauce, warming it briefly in the microwave if needed. Fill your buns with your desired amount of meat, veggies and/or cheese, serve with the au jus for dipping and enjoy!

Notes

Store any leftover meat in the juices in a covered container in the fridge, or freeze for later.

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