French Dip Sandwiches

We have been hitting up the water park many evenings this summer, getting home around 6 or 7.  We really are not in a position to eat out numerous times a week, and so my new best friend is the crockpot.  I threw this meat in yesterday morning, and when we came home all I had to do was shred it and put it on a bun with cheese.  Thank you to the genius who came up with the idea for the crockpot!  And these sandwiches are great, too :)


French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. 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.

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! (I thickened mine up a bit with some corn starch and water...start with a tablespoon of each, mix and let it cook for a minute.  If you'd like it thicker, repeat).

Recipe by OurBestBites