Wednesday, February 6, 2013
Slow Cooked French Dip
1 2.5-3 lb. beef 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
Swiss, provolone, or mozzarella cheese, shredded or sliced.
1.Heat oil in a large pot over 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 onions soup mix. 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. 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.
5.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.