1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
1 1-ounce packages dry onion soup mix
2 c beef broth
6-8 large rolls
Swiss, provolone, or mozzarella cheese, shredded or sliced.
2 Tbsp. olive oil
salt and pepper
1 1-ounce packages dry onion soup mix
2 c beef broth
6-8 large rolls
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When oil is very hot, carefully place roast in pan and sear on all sides. About 3 minutes on each side. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onions soup mix.
Pour beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high. But you know it’s done when you can shred with fork. When meat is ready, shred with a fork.
Drain meat over crockpot before serving or rolls will get soggy. Leave juice in crock pot for serving with sandwiches.
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.
Place meat in crusty rolls.
Ladle juices into small cups for dipping and enjoy!
No comments:
Post a Comment