There's something comforting about dipping a sandwich in something. I don't know what it is. Bread into clam chowder, grilled cheese into tomato soup, or this french dip sandwich. It's just yummy! And that's saying something from me, considering I hate soggy bread. I don't eat bread pudding, or quiche with bread in it. Soggy bread just is NOT ok in my book. But yet, you will catch me dipping bread into soups all the time.
I don't know why.
One of the things I love most about this recipe is what I can do with the leftovers (watch for them later this week). There are so many options available! And that's perfect for busy lives. Make the roast one day, and eat it throughout the week in different forms.
Plus? Crockpot baby. Need I say more? Throw it in and come back to shred it later that day. Quick and simple.
French Dip Sandwiches
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Our Best Bites
- (1) 3lb roast (give or take a few ounces)
- salt and pepper
- 2 pkgs mushroom and onion soup mix
- 3 cups water mixed with 3 beef bouillon cubes
- 1 cup water
- 6-8 large rolls
- provolone cheese