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.
Recipe by Kitchen Meets Girl at