Crock Pot Roast Beef Sandwiches with Onion Soup

(See NOTES below.)

First, remove any superficial connective tissue (silver skin, gristle, etc) that is on your roast. Don’t take too much time on this because your life is busy enough and you don’t need to be worrying about roasts. Plus, the meat is going to end up fork-tender anyway.

Salt and pepper the roast liberally.

Smash your garlic cloves with the bottom of a soup can to get the skin off, then coarsely chop them. Or just smash them real hard and don’t chop them at all. This is that kind of recipe.

Put your roast into your crockpot with the garlic and the pre-sliced mushrooms. Dump onion soup over it until the roast is completely covered, plus some. (If your roast refuses to remain covered, slice it in half and shove it back in the pot. We take no sass from roasts.)

If you’re feeling like this will be a particularly difficult day, I recommend pouring some red wine in there too. Just in case.

Put your Crockpot lid on, set it to the Medium heat setting, go check if your pants are dry and, if they are, go to work.

When you come home, your house will be full of delicious onion and roast beef smells. You will drool.

Throw the onion rolls into the oven to get them a little toasty, and then fish your roast out of the crock pot into a large tupperware container.

At this point, the meat should be so tender that it comes apart when you pull at it with a fork. Pull at the roast until you have a large container of shredded roast beef.

Put some of the meat on an onion roll, put mushrooms on top of the meat, and put Swiss cheese on top of that. (Of course, you can also be like me and go with the straight-up bread and meat only route.)

Ladle some of the remaining soup from the Crockpot into a bowl and use it for strategic sandwich-dunking.

You’ll have lots of leftovers, which makes this the ultimate feel-good recipe!

NOTES – This is not a recipe for when you feel like cooking from scratch. This is not a recipe for showing off your ability to concoct perfect flavor profiles. This is not even a recipe for if you feel like measuring things.

This is the recipe for when it’s 7 a.m., you’re in your bathrobe, your pants are still in the dryer, the sky is about to pour down rain (or, heaven forbid, snow,) the measuring cups aren’t clean and you just know that by the end of the day you won’t even have enough energy to boil water for pasta.

Disclaimer: this is a “Mom” recipe. As such, most of the measures are approximations of what my mother used to throw into the crock pot. Basically, get a roast that’s big enough to feed the family but not too big for your Crockpot. Adjust soup quantities to match larger pots. (Mine is from the 70’s, not one of these massive chrome things that are around now.)