Originally from number-2-pencil.com

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of coconut or extra virgin olive oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 + 1/4 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 14 oz beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. Let the chuck roast rest at room temperature for at least 15 minutes before searing
2. Add the oil to the Instant Pot and hit the saute button
3. Season the chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side
4. Using a pair on long heat-proof kitchen tongs, sear the roast on all sides in Instant Pot
5. Remove the seared roast from the Instant Pot and set aside
6. Add onions to pot and saute just until they start to soften
7. Add red wine to pot and let simmer until reduced by half
8. Use a wooden spoon to scrape up the seared bits from the bottom of the pot as it simmers
9. Once the wine has reduced, add the beef broth and bay leaf.
10. Return the roast to Instant Pot, close the lid and make sure the pressure release valve is set to sealing
11. Hit the Meat/Stew function and increase time to 100 minutes
12. Let the Instant Pot natural release for 25 minutes, then turn the valve to venting to release any excess pressure
13. Remove the lid and transfer the roast to a large bowl and shred
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches in
15. Set oven to broil
16. Place opened sandwich rolls on a baking sheet
17. Melt the butter and combine with 1/4 teaspoon of garlic powder and a pinch of kosher salt in a small bowl
18. Brush the butter mixture over the rolls
19. Put the rolls in the over near the top and toast 2-3 minutes, just until gold brown
20. Remove the rolls from the oven and pile meat onto rolls and top with cheese
21. Return to the oven and heat just until cheese has started to melt
22. Serve with warm au jus for dipping.

Ingredients

• 16 ounces elbow macaroni
• 12 ounces water-packed tuna, drained and flaked
• 2 cans condensed cream of mushroom soup
• 10oz frozen peas
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/4 teaspoon black pepper
• Optional: dried bread crumbs or ritz crackers
• cooking spray or butter

Directions

1. Preheat oven to 350 degrees F
2. Prepare macaroni according to package directions; drain, rinse, and drain again
3. Place in large bowl and add tuna, mushroom soup, peas, 1-1/2 cups of the cheese, cream, and pepper
4. Mix well
5. Pour into a 9- x 13-inch baking dish that has been coated with cooking spray or butter
6. Sprinkle remaining 1/2 cup cheese over top
7. Optionally sprinkle dried bread crumbs or ritz crackers over top
8. Bake 20 to 25 minutes, or until heated through

Ingredients

• 1/4 cup butter
• 1 cup chopped celery
• 1 package (12 oz) seasoned bread stuffing cubes (about 8 cups)
• 1 1/2 cups + 2 Tablespoons chicken broth

Steps

• Lightly spray bottom and side of 3 1/2- to 4-quart slow cooker with cooking spray
• In a nonstick skillet, melt butter over medium-high heat
• Add celery and cook 3 to 4 minutes, stirring occasionally, until crisp-tender
• Place bread cubes, celery mixture and 1 1/2 chicken broth in the slow cooker
• Toss to combine
• Cover and cook on Low heat for 3 to 3 1/2 hours
• Add the 2 tablespoons chicken broth and stir before serving

Ingredients

• 5 pounds russet potatoes
• 1 cup (2 sticks) salted butter
• 32 oz Chicken Broth
• 8 oz block cream cheese, softened and cut into cubes
• ¼ cup milk or more, to taste
• salt and pepper to taste

Instructions

• Peel and cut potatoes into 1-inch chunks
• Place the cut potatoes into the bottom of a 6-quart crock pot
• Cut into small pieces 1 stick of butter and place over the potatoes
• Pour Chicken Broth on top of potatoes
• Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender
• Drain the excess broth from the cooked potatoes
• Place the potatoes back into the crock pot if removed for draining
• Cut into small pieces the remaining stick of butter and add to the potatoes
• Add the cream cheese, and milk
• Salt and pepper to taste. 
• Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Add more milk  if needed to get to the consistency you prefer.
• Cover and keep potatoes on the warm setting until ready to serve