Peter's week of cooking, adventure #2. These are pretty much our favorite go-to sandwich recipe, and although it requires roasting a big piece of beef, it's easy since the slow cooker will make the beef super tender AND make the dipping liquid, all while you smell the amazing-ness in your house all day.
This recipe makes several servings, but that's ok, because the leftovers are wonderful. I just store the beef in a tuppy, with a ladle or two of the juice. Then I store the juice in a separate container.
On a side note, tomorrow is my last day on the pediatric wards. Over the next three weeks, I'll be off to clinic and nursery. I'll be so sad when it's done. Guess I'll just have to make a career out of it.
French Dip Sandwiches
1 3 lb beef roast
2 Tbsp olive oil
Salt and Pepper
2 1oz packages dry onion soup mix
2 cans beef broth
2 cups water (can decrease water by 1/2 cup and add in some wine)
6-8 long sandwich rolls
Provolone or mozzarella cheese, sliced
Heat oil in a large pan over medium-high heat. Season roast with salt and pepper. Sear roast on all sides (just browning it quickly to seal in flavor). Transfer roast to crock pot and add soup mixes, broth, water/wine. Cook 8 hours over low heat until the roast falls apart easily with fork.
Shred meat and place in crusty rolls. Top with cheese and broil in the oven until bread is golden and the cheese melts. Ladle juice into small cups to dip. Enjoy!
PS: Try this with my sweet potato fry recipe :)
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