Story:
The extent of my meat dishes, sadly enough, is mostly limited to frozen chicken breasts, ground beef, and an occasioual ham. So when I make something different, Ben warmly welcomes it. Especially this dish... he loves a good sandwich, and French Dip is one of his favorites.
I bought myself the beautiful "Our Best Bites" cookbook for Christmas last year (2011). Ummm... LOVE IT! I love their food, their photos, and their clear instructions. So good. I highly recommend it. I found this recipe in there; I've made it twice and Ben was pretty much drooling both times. Thumbs up.
Ingredients:
2 T olive oil
1 (2 1/2 - 3 pounds) beef roast
Kosher salt
Ground black pepper
2 (1 ounce) packages dry onion soup mix
2 C water
2 (14.5 ounce) cans beef broth
1 (16 ounce) package sliced Swiss cheese
Hard/Crusty rolls
Directions:
Heat olive oil in a skillet over medium-high heat. While the oil is heating, sprinkle all sides of the roast with kosher salt and pepper. 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 the juices.
Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours. (OBB recommends: You can also cook it on high until it begins to boil and then switch the heat to low; the meat is more tender.)
When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. I like to put these under a broiler/in my toaster oven to toast the bun and melt the cheese.
Serve with the juices from the slow cooker as au jus for dipping. Sooooo good.
2 comments:
I just made these for our weekend in Bear Lake and they were FAB!! Super easy- cook all day, come home exhausted from a day on the lake, and wa-lah! Yummy dinner :) We ate fresh cold watermelon and a fresh summer salad alongside. Will be making again soooooon.
Yum yum yum! I just made these for the first time in Bear Lake. Put in the crock pot before we left for the lake, came home exhausted, and the delicious smell revived me instantly. I cut cold watermelon to serve with it, along with some greens, mango, and avocado salad. Deeeelish! I'll be making these again soon.
Post a Comment