Pot Roast Sandwiches

I always loved the pot roast sandwiches served at Culver’s in Wisconsin. I tried in vain to get their recipe. Just happened to discovered it, when using up some left over pot roast.


1  beef chuck roast
2  Tbs  olive oil
1  envelope onion soup mix
1  small  can  beef broth, if needed
Good quality French dip rolls

Brown the roast in olive oil, in a skillet on top of stove (both sides). Get a good deep brown sear. Put the roast into a crockpot. Sprinkle soup mix on top. Use one envelope per roast, if making more than one roast. Cover, and cook on low for 8 hours. Cool and refrigerate overnight.

The next day, skim off all the hardened fat. Shred the meat, removing all fat. Put the meat back into the juice in the crockpot. Add up to one small can of beef broth, if needed. Heat on high for 3-4 hours, until simmering. Allow more time if using the low setting.