Wednesday, July 25, 2012

Crockpot French Dip Sandwiches

Wow!  We are back...again.  We have been on a tour of eastern Idaho, southern Montana. and northern Wyoming, cataloging 1029 miles in 6 days and boy did we have a great time.

We spent 3 days in Yellowstone (this was the kids least favorite...hiking and swimming beat out Old Faithful hands down!!) and we even got to spend several days at a guest ranch and a dude ranch.  This is me with two of my sisters...we were getting ready to go riding.
(p.s. that's the trail guide in the back)
When we get back from vacation, there is always a million things to do.  One of my favorite things to do is stick something in the crockpot in the morning so while I am busy doing laundry, returning phone calls, and putting myself back together, I don't have to worry about dinner.

This was absolutely amazing.  Even my daughter who pretty much detests any kind of meat ate 2 of them.  I was shocked.  She said, "I hate meat but not this kind!". 


The meat was so tender and perfect.  I did end up making my own rolls so that when we dipped them the roll wouldn't fall apart.  The hubs about died and went to heaven about the rolls and the juicy, delicious meat.  And the best part, I had to do hardly any work.

Love it.

 Crockpot French Dip Sandwiches

1  3-4 pound beef roast
1  tbsp olive oil
salt and pepper
2  1 oz packages Lipton Onion Soup mix
4  cups hot water
2  beef bullion cubes
8  rolls (something with a good sturdy crust on it or make your own)
Provolone, Swiss or Mozzarella Cheese Slices, optional
Softened butter

1. Heat up a large skillet on your stove and add the olive oil to the pan.  Sprinkle your roast with salt and pepper and place it in the pan.  Sear roast on each side and place in your crock pot.  Sprinkle Onion Soup mix over the top of the roast.  Let your bullion cubes dissolve in the hot water and then pour it over the roast. Put the lid on your crock and cook on high for 6-8 hours. 

2.  When roast is done,  take it out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you'd like, and serve with the hot juices left in the crock in small bowls for dipping.  Enjoy!

Blogging tips