Can I entice you with the idea of a three-ingredient dinner?

Okay, seven ingredients, if you count the water, salt, pepper, and bay leaf. And technically, you don’t really need the bay leaf. So six ingredients.

And I suppose if you counted the bread and the cheese, we’re up to eight. Cheese is really optional though…so, yeah, we’re back down to seven.

Look, any way you cut it, there’s not a whole lot going on here but a ton of flavor.  Let me break this down for you:

When I was pregnant, the Tall Boy and I had this whole list of things we were are were not going to do as parents.  Preparing special meals for a kid was top on the “what we’re not going to do” list.

But OMG, have you met my kid?  Food is his absolute last priority in the entire world {which is sort of devastating for someone who blogs about food}.  You can threaten him with just about anything, and it won’t make a bit of difference on how much he eats or the speed in which he eats it.

Quite frankly, we’re at the point now that if we can get him to eat a decent serving size of anything, we’ll make it.  Because, really, three bites of chicken and half a dozen grapes doesn’t seem like enough to sustain anyone, five years old or not.  And I’m thinking if this kid doesn’t eat he’ll get scurvy and the school will report me and I’magoodmomsowillyoujusteatsomethingplease?

You know what he ate?  A ton of this french dip sandwich.  Not only that, but he asked for more of it the next night.  I’m on a roll here, guys.  We may be eating this every night from now until the time he heads off to college.

Anyway, the point of this story is that this meal got the thumbs up from the pickiest eater I’ve ever met.  So it’s gotta be good.

Slow Cooker French Dip
  • 2½ pound beef roast
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 2 1-ounce packages dry onion soup mix
  • 2 cups water
  • 2 cans beef broth
  • bay leaf
  • 8 large hoagie rolls
  • provolone cheese slices (or Swiss or mozzarella)
  1. Heat oil in a large skillet over medium-high heat. Rub beef roast with salt and pepper, and sear on all sides. You're not cooking it here; just get it a nice brown color to seal in all those yummy juices.
  2. Place the roast in the crock pot, and cover it with water, beef broth, onion soup packets, and a bay leaf.
  3. Cook 8 to 10 hours on low; or 4 to 6 hours on high. It's done when the meat falls apart when shredded with a fork--the longer you cook it, the more tender it will be.
  4. Pile the hoagie buns with the shredded meat, and top with cheese. Broil the sandwiches open-faced for a few minutes--keep a close eye on 'em, or the bread will get too toasty! You just want your cheese to get nice and melty.
  5. Serve sandwiches with cups of the juices for dipping.

XO, Ashley