Photo and Recipe from Our Best Bites
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We have a recipe for deli-style French Dip Sandwiches that we love, but sometimes it's nice to mix things up. And after trying this version of French Dip Sandwiches -- using a perfectly slow cooked beef roast -- I can't decide which I like better. I guess it just depends on your mood. We made these for the missionaries last week and they both asked for seconds. Prep time right before dinner was a breeze since all I had to do was shred the beef, slice the bread, and turn on the broiler. So yummy! And our house smelled so amazing all day long.
1 2.5-3 lb. beef roast (you can use a frozen roast)
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)
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 hot, carefully place roast in pan and quickly sear on all sides.
Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth over roast. Cook 8-10 hours on low or 4-5 hours on high and another 3-4 hours on low. The longer it cooks, the more tender it will be. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven until bread is golden and cheese is melted.
Ladle juices into small cups for dipping and serve.