BEEF DIP SANDWICHES (Pressure Cooker Recipe)

I used a recipe from This Old Gal for Italian Drip Beef French Dip Sandwiches. I swapped out a few of the ingredients for Epicure ones, and it was super delicious!

BEEF DIP SANDWICHES
2.5 lb. beef roast (I used eye of round)
1 1/2 c. beef broth (I used water + Epicure's Beef Broth)
2 tbsp. Epicure's Italian Dressing Mix
1 tsp. salt
1/4 c. water
about 1 c. liquid from a jar of Pepperoncini peppers
16 Pepperoncini peppers

For sandwiches:
crusty sandwich rolls
butter
Epicure's Garlic & Onion Nutritional Yeast or Herb & Garlic Dip Mix
extra pepperoncini peppers
mozzarella cheese

Put the first group of ingredients into your pressure cooker. Lock the lid and cook at high pressure for 55 minutes. Allow the pressure to naturally release (this may take 20-30 minutes). When the pressure is released, unlock to the lid and shred the beef. Stir the beef back into the liquid. Butter the crusty rolls and sprinkle with garlic seasoning. Toast in the oven, and then assemble your sandwiches.