I’ve never met this Aunt Joni, I got this recipe from a friend and loved it. I’ve made it several times and decided to throw my own twist on it, which I’m sharing with you all now.
This meal is perfect for busy weeknights because it’s one of those; throw in, walkaway, your house is going to smell awesome when you get home…crockpot meals.
Start with your preference in a cut of roast- the one I used was a beef shoulder roast.
Trim away the fat and that silvery lining you may find
Brown your beef on the stovetop in a little canola oil
Here are the flavormakers.
Dump one can each of the beef consommé, beef broth, and french onion soup. Cook on low for 8-10 hrs or on high for 4-6hrs. Beef will be super tender and should fall apart easily when done.
The onion’s from the french onion soup will cook down as your beef cooks. If you want to make sure you have the texture of onions when you’re serving this, add some slivered onions with around 30min of cook time left.
Add some fresh mushrooms with about 30 mins of cooktime left. They add great texture and really just soak up the flavor of all the wonderful juices that the beef is cooking in.
I had some italian style buns that I placed open faced on cookie pan and buttered
Topped with some provolone cheese.
Fresh shredded cheese would be divine here but handy dandy pre sliced was what was in my fridge that night, so that’s what I used.
Place in your oven under your broiler on high, watch closely so not to burn. I think mine were in around 4-5min. This just adds the perfect crunch to your buns and makes all that cheese bubbly and warm.
I served these sandwiches open faced and with a fork because we filled them to the brim with that delicious beef. You will have plenty of juices in the crockput so drizzle a little over your sandwich and maybe a little over your dogs food, he’ll love you for it.