* Serves 10-12
2 TBS olive oil
1 3 lb. beef roast
Salt and pepper
2 1 oz. packages dry onion soup mix
2 C water
2 14.5 oz. cans beef broth
1 16 oz. package sliced Swiss cheese
Buns or rolls
Heat olive oil in large pot or skillet over medium-high heat. While oil is heating, sprinkle all sides of the roast with salt and pepper.
When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn’t take more than a few minutes; just brown the roast to add flavor and seal in the juices.
Transfer the roast 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.
When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice on Swiss cheese.
Serve the juices from the slow cooker for dipping.