- 1 2.5-3 lb. beef roast
- 2 Tbsp. olive oil
- salt and pepper
- 2 1-oz. packages dry onion soup mix
- 2 c. water
- 2 cans beef broth
- 6-8 large buns
- Swiss, provolone, or mozzarella cheese, shredded or sliced.
DirectionsHeat 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 onions soup mix. 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. Basically, the longer it cooks, the more tender it will be. 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. Watch carefully while in broiler as sandwich can burn quickly.
Ladle juices into small cups for dipping and enjoy.