I’ve completely made it a habit to cook most nights of the week. FINALLY. I’ve FINALLY gotten this area of our lives under control enough to be able to do this for my family. What a relief too, because it stressed me out to eat out as much as we did. Now, I’m no Martha Stewart and we don’t eat the fanciest of foods, but it’s gotta be better than take out, right?
RIGHT??? *This is where you smile and nod*
I am OBSESSED (understatement) with the website called Our Best Bites. Oh gosh. Do they have amazing food and recipes there! Everything I’ve made from this site has been simple and has turned out well. I make these French Dip Sandwiches quite often and they are always a total hit. I don’t eat very much meat, hardly ever, really. But I always make an exception for the nights that we are going to have these. This is a crock pot recipe and takes virtually no time at all to throw it in and let it cook all day. And it’s definitely worth the wait for dinner time to roll around. So, make sure you invite some company over when you make these yummy sandwiches because you’ll definitely want to share them! I served them with these homemade french fries which are even EASIER to make.
Now I’m hungry.
– 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
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. 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.
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. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.
6. Ladle juices into small cups for dipping and enjoy!