Ingredients

• • • 2 Tablespoons olive oil

    • 2 ½ to 3 pounds beef chuck roast

    • Kosher salt

    • Freshly ground pepper

    • 2 (1-ounce) packages dry onion soup mix

    • 2 cups water

    • 2 (14.5-ounce) cans beef broth

    • 6-8 slices swiss or provolone cheese

    • 6-8 crusty rolls (we like ciabatta)

Directions

1. Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.

   1. 2 Tablespoons olive oil,2 1/2 to 3 pounds beef chuck roast,Kosher salt,Freshly ground pepper

2. When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.

3. Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.

   1. 2 (1-ounce) packages dry onion soup mix,2 cups water,2 (14.5-ounce) cans beef broth

4. When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. 

   1. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.

   2. 6-8 slices swiss or provolone cheese,6-8 crusty rolls

Notes

• Using a frozen roast: You don’t have to thaw the chuck roast if using it straight from the freezer. Instead, just add it to the slow cooker with the other ingredients, including salt and pepper for seasoning. Cook as directed, but be aware that you will need to increase your cooking time by at least a couple of hours in this case.

• Searing the meat: You do not have to sear the meat first. Instead, you could just season it with salt and pepper, then stick the roast in the slow cooker with the other ingredients and you will still get pretty darn fantastic French dip sandwiches at the end of the day. 

• Storage: Leftovers will keep in the fridge for 3-4 days and are excellent for using in other dishes like chimichangas, shredded beef tacos, or beef and gravy.

• Freezing: The meat and au jus sauce can be frozen separately in airtight containers for 2-3 months, then reheated before serving.

• Instant Pot French Dip Sandwiches: If you prefer to make this in the Instant Pot, follow the same process as the slow cooker except sear the roast in the Instant Pot using the sauté function. Then remove it to a plate and add the water, scraping any browned bits off the bottom of the pot. Add the roast back to the pot with the remaining ingredients and cook on high pressure for 60 minutes with the valve set to sealing, followed by a 15 minutes natural pressure release.