Not to say that I wasn't cooking. I just wasn't motivated enough to write the recipes. We all go through slumps sometimes, but I'm back and excited to share more amazing recipes, music, and graphic art with you all!
This dish is amazing. The sandwiches are a Godsend on a busy day and it feeds a lot of people! You can also cut them up into small sandwiches to serve as 'sliders' at a party. Plus, it makes amazing left overs! (If you have any left at all!)
Ingredients:
3-4 lb boneless beef roast
4 cans Campbell's French Onion Condensed Soup
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. Mirin
2 cans of water
3 cups shredded Mozzarella or Swiss cheese
2 French bread baguettes
1 tbs. olive oil
In a large skillet, heat the olive oil over high heat. Add the roast, searing it on all sides (30 seconds - 1 minute).
You will need a 4-quart crock pot. Grease the ceramic insert with non-stick spray. Turn your settings to 'HIGH.'
Place the seared roast into the pot. Pour in the condensed soup and water. Add the soy sauce, Mirin, and Worcestershire sauce. Gently stir the sauce to combine, then place the lid on the pot. Let it cook on HIGH for 4-6 hours, or 6-8 on LOW.
After the roast has cooked, turn your settings to WARM and remove the roast from the pot, carefully placing it on a cutting board. Let it rest for 15 minutes. Pull the roast apart using 2 forks. The meat should be super soft and basically falling apart. Place the shredded beef back into the pot.
Heat your oven to 400. Cut the baguettes in half, and then slice them deep enough to stuff the pulled beef. Place on a cookie sheet.
Scoop the shredded meat into the baguettes with a slotted spoon. Place a heaping portion of cheese on top. Bake for 10 - 15 minutes, or until the cheese is bubbly.
Serve the sandwiches with sliced pickled banana peppers and the remaining sauce drizzled on top.