Friday, June 19, 2009

French Dip Sandwiches

Contributed by: Karen

1 2.5 - 3 lb beef roast
2 Tbsp olive oil
Salt and pepper
2 1 oz packages dry onion soup mix
2 cups water
2 cans beef broth
Large buns
Swiss, provolone or mozzarella cheese

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, place roast in pan and sear on all sides to seal in juices. Place in crock pot 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. When meat is ready, shred with a fork. Place meat on crusty rolls. Top with cheese and broil open-faced in the oven for a few minutes, until bread is golden and cheese melts. Ladle juices into small cups for dipping and enjoy!!

Karen's notes: I found this recipe off of another blog and thought I would give it a try since it seems like all I make is chicken dishes!! Now I will let you all know that I'm not a big fan of french-dip sandwiches but this was sooo good!! Ben and the kids all loved the meat. I melted provolone cheese on mine and spread some horseradish sauce on....delish!! I forgot to take a picture after I had toasted it, so the picture was staged!! I will make this again!!

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