1 2.5-3 pound beef roast (see note below)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 1-ounce packages dry onion soup mix
2 cups water
4 cups (1 box or 2 cans) beef broth
8–10 crusty rolls or baguette thirds (ciabatta rolls work great)
Swiss, provolone, or mozzarella, shredded or sliced
Heat 2 tablespoons of oil in a large, high-sided pot or Dutch oven over medium high heat. While the oil is heating, season the roast on all sides with salt and pepper. Sear the roast on all sides, then transfer to the pot of a slow cooker. Sprinkle with onion soup mix and add in water and beef broth. Cook for 8-10 hours on low or start it on high and cook for 2-3 hours on high (until it comes to a boil), then turn it to low and cook for another 4-5 hours on low. It’s hard to mess this part up, but you’ll know it’s done when you pop a fork in it and the meat just falls apart.
When the meat is done cooking, shredded it with two forks. Place the meat on crusty rolls. Top with cheese and broil open face in the oven or for 1-2 minutes or until the bread is golden and the cheese is melty. And don’t even think about walking away–things can go from lightly toasted to on fire in a matter of seconds when it comes to bread and broilers. Ladle au jus (the juices) into small cups for dipping and enjoy!
Note about beef roasts: My favorite roasts are top and bottom round roasts. They’re fatty enough to add flavor and moisture, but not overwhelmingly fatty. The classic chuck roast is always a good choice, but they can be quite fatty and trimming the fat can turn into quite a chore (and it can make your au jus very fatty). The one roast to stay away from is eye of round; it is dry and flavorless.
FREEZER DIRECTIONS: Prepare roast through the searing step. After the meat has cooled, place in a plastic freezer-safe container, cover with onion soup mix, broth, and freeze. When ready to cook, pop it straight into the crock pot, add 2 cups of water, and set to high until simmering, then turn to low; cook for a total of 8-10 hours.
INSTANT POT DIRECTIONS: Prepare meat through the searing step (you can sear it in your Instant Pot.) Transfer the roast to a cutting board and slice it into 1″ slices. Place the slices back in the pot and add onion soup mix, broth, and water. Use the manual setting to cook on high for 30 minutes. Allow it to release naturally (so don’t release the pressure valve); it will take about 10 minutes. Remove lid and shred with forks.