2 Tbsp olive oil
1 (2 and 1/2 to 3 lbs) beef roast
Kosher salt
Fresh ground black pepper
2 (1 oz.) packages dry onion soup mix
2 cups water
2 (14.5-oz) cans beef broth
2 (16 oz) packages sliced Swiss cheese
Crusty buns or rolls (hoagies)
Heat olive oil in a large skillet over med heat. Sprinkle sides of roast with salt and pepper.
Sear roast on all sides in hot oil just to brown.
Transfer roast to slow cooker. Sprinkle onion soup mix over roast. And add water and beef broth.
Cook on low 8-10 hours.
When meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of swiss cheese. You may place these under the broiler of your oven to toast the bun and melt the cheese. Serve with the juices from the slow cooker as the au jus sauce for dipping.
Comments: This sandwich is perfect for an easy weeknight dinner as well as a fun and festive holiday meal.
Serve with oven baked french fries for a great combo! - Karin Wagner