BEST French Dip Sandwiches
What You’ll Need: 
- 2.5-3# roast (I used a beef roast, but surely a pork or lamb roast would work just as well)
- 1 Hidden Valley dry ranch packet
- 1 packet Lipton beefy onion dry soup mix
- Handful of pepperonchinis (I used 7, no spice – just FLAVOR!)
- 2 cups beef broth
- Sliced Cheese (I used provolone)
- Black Pepper
- Olive Oil
- 6-8 “Durable” Rolls (rolls that will hold up to the au jus and not get soggy then fall apart on you – I used Terra Rolls from Festival)
Directions: 
- Season roast with black pepper (you can also season with salt if you’d like but I opted not to because the ranch packet and beef broth have plenty of salt)
- Add roast to crock pot with broth, soup mix, ranch mix and pepperonchinis. Cook on LOW for 6 to 8 hours in a slow cooker
- Once cooked, let your roast rest before cutting so all the juices do not run out. Slice thinly and add back to au jus until ready to prepare sandwiches
- Cut your rolls in half (do not cut all the way through). Brush the inside with olive oil. put them face-down on a cookie sheet and bake at 400º for 5 minutes or until brown & toasty
- Make foil “boats” to hold your sandwiches up while toasting
- Put sliced meat into your rolls and top with sliced cheese
- Put back into the oven for about 5 minutes until cheese is nice and melted, put some au jus into a small dipping dish and ENJOY
TRY this Ranch Potatoes recipe to go along side these sandwiches – PERFECT MATCH!
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