There’s nothing better on busy weeknights than to come home to a dinner that’s almost ready to eat. With work, school, sports, dance and all those other daytime activities, getting dinner on the table can be hard to do. It’s so easy to just stop and pick up fast food, but if you think ahead just a little, a warm meal can be ready just minutes after you get home from work.
One of the things I like most about weeknight dinners is the slow cooker. You throw all your ingredients into the pot and several hours later dinner’s ready when you are. A family favorite slow cooker meal in our house is pot roast. Not only were pot roasts made for the slow cooker, but when you get home after a long day, your house smells wonderful.
There are so many ways to prepare a pot roast. I probably have four different recipes I rotate through in any given month. One of my absolute favorite ways to eat a beef sandwich is as a French dip.
Meat in the slow cooker turns out so well because it gets sooooo tender. That’s why shredded pork, chicken and beef from the slow cooker are so popular; it almost shreds itself. For this recipe I decided to combine two of my favorite meals into one: pulled pork and French Dip. These pulled beef sandwiches are a flavorful mix of the two.
It’s easy to prepare your meat for this roast. I like to brown my meat for one minute on each side before putting it into the slow cooker. This seals in all the juices and ensures a tender roast. Another thing that makes for tender slow cooker meat are the vegetables and juices you put in the slow cooker with the meat.
For these sandwiches, I placed sliced onions in the bottom of the slow cooker. Sliced onions go so well with beef. Around the meet goes a bath of beef broth, as well as two secret ingredients that make the flavors out of this world: soy sauce and onion soup mix. Both give these sandwiches an amazing depth of flavor.
Once the meat has cooked for 8 hours, it’s ready to shred. Shredding beef is so easy - just use two forks.