French Dip Sandwiches

Step 1

Tie the meat with kitchen twine if needed. In a small bowl combine the salt, pepper and oregano together. Sprinkle the seasoning mixture liberally and generously over the beef on all sides.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear it on all sides until a nice brown crust has formed.

Step 3

Add the remaining ingredients to your slow cooker and stir. Add the beef and pour some of the liquid over the meat.

Step 4

Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. The meat will be done when the internal temperature reads 130-135 F degrees for medium-rare or 145 F degrees for medium. My beef was cooked to a medium, if you prefer more rare, check the meat after 2 hours on HIGH, or 4 hours on LOW.

Step 5

Transfer the meat to a cutting board and cover with foil. Let it rest for about 10 to 15 minutes before slicing into it.

Step 6

In the meantime, pour the remaining liquid from the slow cooker through a fine mesh strainer. Reserve both the liquid and the onions for sandwiches. Discard the bay leaf.

Step 7

Slice the beef as thin as you can.

Step 8

To assemble the sandwiches, slice the rolls in half then pile some beef on the rolls, then top with onions and a slice of Swiss cheese, if preferred. Place the rolls under the broiler, if preferred, for a couple minutes until the cheese melts.

Step 9

Serve them immediately with the reserved liquid/au jus to dip the sandwiches into.