french dip sandwiches

{i took this picture so it definitely does not do the dish justice.}

while we're on the topic of sandwiches let's talk about these babies....i call them 'easy peasy, i looked like i slaved over an oven all day, french dip sandwiches.' embrace them people, your tummies {and guests} will thank you.

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
8-10 large buns
swiss or provolone 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 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!

{recipe courtesy of our best bites.}