- 1-3 pounds beef roast
- 2 T. Olive oil
- salt and pepper
- 2 cloves garlic, minced
- 1 part of a small onion, finely chopped
- 1 packet onion sop mix
- 4 Cups water
- 5 tsp. beef bouillon
- Ciabatta bread or rolls
- Slices provolone or Swiss cheese
Season roast with salt and pepper. Sear in olive oil in a large pan over medium heat, just a couple minutes on each side. Place roast in a crockpot, add garlic, onion, soup mix, water, and bouillon. Mix well. Cover and cook for 6-10 hours on low. When sufficiently tender, shred beef. Arrange shredded beef on rolls and top with cheese. Ladle juice into small cups for dipping.
