French Dip Sandwiches

Up until now there has been a household debate when it comes to French Dip Sandwiches. My husbands idea of a perfect French Dip- buy sliced roast beef lunch meat, warm it up, get some cheese, slap it all on a roll and open a can of beef broth and there you go. I on the other hand, prefer a real roast, simmered in the crock pot with lots of flavors. Thankfully, I found this recipe that we both love. Just as an added note this meal is GREAT for leftovers. I've included a few ideas below.

Beef Taquitos- Remember the chicken taquitos we loved? Apparently so did everyone else so they created a beef version. Just make sure to cook a large roast so you'll have enough leftovers

Beef and Bean Chimichangas

Barbequed Beef Sandwiches- Just add your favorite BBQ sauce to the shredded meat and there you go.

French Dip Sandwiches

From our best bites

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

6-8 large buns (or more...6 would be VERY generous servings!)

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 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 crockpot 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. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred 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. Ladle juices into small cups for dipping and enjoy! 8 servings.