If I had to round up my top five favorite recipes that Ive ever posted on this blog, I’m almost 100% sure this would make the cut. I say “almost” because I’m a commitment-phobe and also extremely indecisive and speaking in absolutes makes me anxious. But really…I’m prettyyyyy sure this recipe is going to rock your socks off. Knock your socks off?
I’m not sure how that saying goes.
It is NOT a boring, old meat form the deli French Dip sandwich. No no. This meat…my lord. It takes like…3 minutes to get going in the slow cooker, EVEN THOUGH you have to sear it first. Y’all know how I feel about slow cooker recipes that require any additional effort, but this is worth it. I promise. The meat just.falls.apart. when it’s done cooking, the house smells to die for, and I really can’t say enough good things about it. It’s THE perfect meal for a cold winter day…or for the Superbowl! Make it. Eat it. Love it. Thank me later.
Oh and uhh…GO SEAHAWKS!
- 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
- 8 large buns
- Swiss, provolone, or mozzarella cheese (sliced)
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
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.
Place in slow cooker and sprinkle with onion soup mix. 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. It’s hard to screw this part up, but the longer it cooks, the more tender it will be. You’ll know it’s ready when meat just falls apart with a fork.
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. Seriously. I’ve learned this the hard way…more than once.
Ladle juices into small cups for dipping and enjoy!
Yields: 8 servings
Recipe from: Our Best Bites *Bonus! Visit the original recipe on their blog for freezer instructions