French Dip Sandwiches

French Dip Sandwiches
Adapted from Our Best Bites

• 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 (I used vegetable, it was fine)
• 6-8 large buns (make sure they are thick, I just used thick slices of ciabatta bread.)
• White cheese of preference, I used vegan, Justin used swiss

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. The longer it cooks, the more tender it will be. 
5. When meat is ready, shred with a fork.
6. Place meat in 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.

Ladle juices into small cups for dipping and enjoy!


Notes: The boys loved this! Make sure to stand next to the bread when it's in the broiler, it can burn quick. I almost made that mistake...