French Dip Sandwiches

This recipe is from the wonderful ladies at Our Best Bites. My sister-in-law, Wendy, first introduced us to this delicious dish and we were hooked! I was pleasantly surprised at how easy it was to shred the roast and how quickly it came together in the morning. I love when we find a new recipe that I can envision myself making it for my children someday. I'm sure they will love it as much as we do.

French Dip Sandwiches

1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Provolone cheese, 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!


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FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. 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.