Ingredients:
1 2.5-3 lb beef roast (frozen is okay too!)
2 T. olive oil
salt and pepper
2 1-oz. pkg dry onion soup mix
2 c. water
2 cans beef broth *
6-8 large buns (Try this Quick French Bread recipe!)
Swiss, provolone, or mozzarella cheese, shredded or sliced
* I just used 2 1/2 large beef bouillon cubes and added 2 c. water (in addition to the 2 c. called for)
Recipe:
1. Heat oil in a large pot oven medium-high heat and rub roast with salt and pepper.
2. 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.
3. Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
4. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. The longer it cooks, the more tender it will be.
5. 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. *
6. Ladle juices into small cups for dipping and enjoy!
* Rather than put everything under the broiler, I simply buttered the sliced open bread and put them on a griddle until they were golden, like a grilled cheese sandwich, and then placed the meat and cheese between the two pieces of hot bread. It melted the cheese and kept the whole sandwich from getting a little too much heat.
Freezer directions:
1. Prepare roast through the first 2 steps above. After meat has cooled, place in a plastic freezer-safe container, cover with onion soup mix and bouillon, and freeze.
2. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.
* I used a frozen roast and basically skipped all of the instructions I could! Haha! I just dumped the roast in the pot, and sprinkled and covered according to step 3.
Rating: 4.5 of 5
Loved this! The meat was so extremely tender and juicy and delicious! Can't wait to make these again! I think the original recipe calls for 6-8 loaves, but we demolished the meat in just 4 sandwiches! Easy and delicious. I'm tellin' ya!
Source: Our Best Bites, French Dip Sandwiches
