Slow Cooker French Dip Sandwiches

Yum and yum, and so easy. And makes the house smell good too. Serve hot on top of a crusty roll with Swiss cheese and au jus on the side.

From the kitchen of: ourbestbites.com cookbook (p. 134)

  • 2 Tbs olive oil

  • 1 (2/12-3 lb) beef roast

  • Kosher salt

  • Freshly ground black pepper

  • 2 (1-oz) packages dry onion soup mix

  • 2 c water

  • 2 (14.5-oz) cans beef broth

  • 1 (16-oz) package sliced Swiss cheese

  • Crusty buns or rolls

  1. heat olive oil in a large pot or skillet over medium-high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.

  2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes--you just want to quickly brown the roast to add flavor and seal in the juices.

  3. transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth.

  4. Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook it on high until it begins to boil and then switch the heat setting to low; this is our preferred method because it seems to make the meat more tender, but it's not always possible to be there to switch the heat setting int he middle of the day.

  5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. if desired, you can slide these under the broiler of your oven to toast the bun and melt the cheese. Serve with the juices from the slow cooker as au jus for dipping.

MAKES: 12-14 servings