This is the perfect food, all year round. Healthy, delicious and most of all easy. Your crockpot does all the work for you. Great for weeknights or in the camper or after the ball game. Leftovers can be turned into soup easily with some fresh garden vegetables, barley, potatoes, noodles or anything else that strikes your fancy.
- 4-5 lb oven roast
- 3 cans beef broth
- 3 pkgs Onion Soup Mix (or the equivalent of homemade mix, recipe below)
- 1 medium onion, diced
- 2 garlic gloves, finely minced
- white Italian sub rolls
- provolone cheese slices (optional)
Put oven roast in crock pot. Add dry ingredients, vegetables and broth. Cook on low 7-8 hours. Shred roast with a fork, and return shredded beef to crock pot for a few more minutes. Slice open bread (toast if desired), and place a good amount of beef on one side, top beef with onions strained from au jus and cheese slices if desired. Broil open sandwich in oven for a few minutes, until the cheese gets melted and bubbly. Remove from oven, and serve with a ladle of au-jus left in crock pot.
- 2/3 cup dried, minced onion
- 3 teaspoons parsley flakes
- 2 teaspoons onion powder (make your own by whizzing up dried onion flakes in the food processor or coffee grinder)
- 2 teaspoons turmeric
- 1 teaspoon celery salt (you want celery salt that is mostly salt with just a bit of celery seed- not pure celery seed ground up, or your soup mix will be bitter and not have enough saltiness to it)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground pepper
Mix it all up. Shake it very well, because the heavy spices will settle to the bottom. That’s it!
4 tablespoons of this onion soup mix equals 1 packet of onion soup mix.