French Dip Sandwiches
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Ingredients
- 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
- 2 T. olive oil
- salt and pepper
- 2 1-ounce packages dry onion soup mix
- 2 c. water
- 2 cans beef broth
- 6-8 large buns (or more...6 would be VERY generous servings!)
- Swiss, provolone, or mozzarella cheese, shredded or sliced.
Instructions
- Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
- When very hot, carefully place roast in pan and sear on all sides.
- You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
- Place in crockpot and sprinkle with onion soup mixes.
- Pour water and beef broth over roast.
- Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low.
- It's hard to screw this part up; basically, the longer it cooks, the more tender it will be.
- But you know it's done when you pop a fork in it and the meat just falls apart.
- When meat is ready, shred with a fork.
- Place meat in crusty rolls.
- Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
- Ladle juices into small cups for dipping and enjoy!
- 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
- 2 T. olive oil
- salt and pepper
- 2 1-ounce packages dry onion soup mix
- 2 c. water
- 2 cans beef broth
- 6-8 large buns (or more...6 would be VERY generous servings!)
- Swiss, provolone, or mozzarella cheese, shredded or sliced.
Recipe Notes
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