French Dip Sandwiches
by Chelsey W.
1 beef roast (I like rump roasts, buy whatever size fits your family)
salt & pepper
1-2 packets of Lipton onion soup mix (1 for small roast, 2 for large one)
1 Au jus sauce packet (found by gravy mixes)
provolone or swiss cheese (optional)
Place frozen or thawed beef roast in roasting pan with a lid (for oven version) or in a crockpot. Salt and pepper roast generously on all sides. Fill pot with water until it's about halfway covering the roast. A little less water if using the crockpot. Sprinkle 1 packet of onion soup on a small 2-3 lb roast and 2 packets for a larger roast. Cover roast with lid and cook in the oven at 275 degrees until fully cooked. Cooking time depends on the size of the roast and if it was frozen or not. Check it after about 4 hrs in the oven. You want the meat to shred easily when you pull on it with a fork. If its tough it needs more cooking time. I like to turn the roast over half way through cooking. Keep an eye on oven roasts to make sure there is water and it doesn't all evaporate. You want drippings. If using the crockpot prepare roast the same way and cook it on high for 6-8 hrs. When fully cooked remove fat from the meat, shred it with a fork, then place it back in the juices. Stir in the packet of Au Jus powder to roast juices. Let the meat continue to cook for at least 1/2 hr. Slice crusty rolls (firm outside) and butter both sides of bread. Broil buttered sides up in oven or place on a griddle until golden brown. Place shredded beef on the rolls and add a slice of cheese if you'd like. Put roast juices in small bowls and use to dip sandwiches.