Wednesday, May 4, 2011
Look at your sandwich....
Sadly, your sandwich isn’t like mine. But if you stopped using pasty colored nut butters and switched to tender juicy chunks of beef oozing with melty Swiss cheese, it could smell and taste like my sandwich.
Look down, back up, where are you?
You’re in your kitchen with the French Dip sandwich your family will drool over.....
I’m on a horse.
2 Tbs. oil
2-1/2 to 3 lbs. beef roast
2 packages (1-ounce each) dry onion soup mix
2 cups water
2 cans (14-1/2 ounces each) beef broth
1 package (16-ounces) sliced Swiss cheese
Crusty buns or rolls
Directions: Over medium-high heat, heat olive oil in a large pot or skillet. While oil is heating, sprinkle all sides of the roast with salt and pepper. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. (NOTE: This process shouldn't take more than a few minutes. You're only browning the outside of the roast, not trying to cook it through).
Transfer the browned roast to your slow cooker. Sprinkle the onion soup mixes over the roast and add water and beef broth.
Cook on HIGH for 4-6 hours or on LOW for 8-10 hours. When the meat shreds easily with a fork, shred the entire roast.
Serve on sliced crusty rolls with a slice of Swiss cheese. If desired, you can toast them before serving by broiling them in the oven for a minute or two.
Serve with the juices from the slow cooker as the au jus sauce for dipping.
3 more quick things:
1. If you decide to broil yours, be sure to move the oven rack down a notch or two and don't leave the room to go watch Old Spice commercials. My first batch was in the oven for all of 2 minutes before they caught fire. Thank goodness I was right there to put it out quickly.
2. A special thanks to my daughter, Cami, for being a good sport while I subjected her to a goofy photo shoot and also to the people behind Our Best Bites cookbook for yet another great recipe.
3. Don't miss a single recipe. Sign up on the right to become an email subscriber.