French Dip Sandwich (Print Version)
# Ingredients:
01 -
6-8 crunchy sandwich rolls.
02 -
2 cans of beef stock.
03 -
A sprinkle of black pepper.
04 -
A hefty 2 1/2 to 3 pounds chuck roast.
05 -
2 cups of water.
06 -
Some kosher salt to taste.
07 -
2 small packs of dry onion soup mix.
08 -
2 tablespoons of olive oil for browning.
09 -
6-8 slices of provolone or Swiss cheese.
# Instructions:
01 -
Warm the oil and brown up the roast on every side after seasoning it.
02 -
Place the roast and its juices into the slow cooker. Pour in the soup mix, water, and stock.
03 -
Let it go for 4-6 hours on high or 8-10 hours on low until it breaks apart easily.
04 -
Once it’s super tender, pull the meat apart with forks.
05 -
Stack the shredded meat on the rolls, add cheese, and melt it under the broiler.
06 -
Pair it with the leftover juices on the side for dipping.
# Notes:
01 -
Frozen meat works too, but it needs more time.
02 -
You can skip the browning step if needed.
03 -
Works great in an Instant Pot as well.