Monday, February 8, 2010

French Dip Sandwiches

These were a household hit last week. The ciabatta rolls I got from Wildflower Bread Co.- they were perfect for this sammy.

French Dip Sandwiches

1 3-lb. beef roast
2 T. olive oil
S & P
1 packet lipton onion soup mix
2 C. water
2 cans beef broth
ciabatta rolls
sliced provolone or swiss cheese

Season roast well with salt and pepper. Sear in oil in large pan over med-high heat, just a couple minutes on each side. Place roast in crockpot, add soup mix, water and broth. Cover and cook for about 10 hours on low. When sufficiently tender, shred beef. Arrange shredded beef on rolls and top with cheese. Broil in oven for just a minute or two- you can't watch too carefully. Ladle juices into small cups for dipping. Oh so good.


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Heather said...

I am searing my roast as I type. Excited for dinner tonight, thanks for the easy yummy meal idea!