YONR #26: "Mock" French Dip Sandwhiches

I call this recipe "mock" french dip because it did not turn out to be what I would expect french dip to look like.  I can't decide if I like this recipe or not...but I'm not sure it's because of the recipe itself.  Let me explain...

This recipe called for the roast to be seared, and I think that inhibited the texture of it.  As I was shredding the meat, the entire roast came out stringy.  I was literally unrolling the roast on the cutting board and long strands (think spaghetti size) came off.  Not what I was expecting and not how I picture typical french dip.  So the for the recipe as is, I gave this 3 stars.  If the texture would have been different though, I would have given it 4 stars.  So we will definitely try this one again...just not searing it first!
I found this recipe at http://sites.google.com/a/ourbestbites.com/our-best-bites-recipes/french-dip-sandwiches

1  2.5-3 lb. beef roast
2 Tbsp. olive oil (going to omit next time)
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.


Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Next time I am just going to season w/salt and pepper and skip the rest of the above!

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.


Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!


Tracy's Freezer Suggestion:  Rub salt and pepper over the roast.  Place in a ziplock bag.  Pour in onion soup packets, water and beef broth.  Freeze until ready to use.  2 days before cooking, remove from freezer and let defrost in the fridge. 
When ready to cook, place in crockpot and cook on low for 10+ hours. Shredd w/fork and return to crockpot/juices.  Toast crusty bread or roll.  Fill with meat, top with cheese, if desired and enjoy!