My very dear friend, Candy, posted this on Facebook not too long ago and I thought I would give it a try. I had a feeling the boys would like it and I like anything that’s easy that involves provolone cheese.
3-4 lbs beef brisket (use more or less depending on your family’s appetite)
1 can beef broth
1 packet of Lipton Beefy Onion Soup Mix
yellow or white onion, cut in wedges (totally optional–the flavor of the beef comes out just as good without this)
Italian Seasoning (totally optional, again)
Sliced bread, hoagie rolls, or other “bun” of choice
Provolone cheese (totally optional, again)
Spray inside of crock pot with nonstick cooking spray.
Take the Italian Seasoning (if you are using it) and sprinkle on all sides of the beef.
Place beef (fat side down) in crock pot.
Add onions, if you are using them.
Mix beef broth and soup mix by whisking a few times in a bowl.
Pour the combined beef broth/soup mix into crockpot with beef (& onions).
Cook on LOW setting for 8 hours or HIGH for 4-6 hours. (This is much better when cooked SLOW and long rather than on high and for shorter amount of time, but I have done both. If you’re in a pinch for time, then go with the HIGH setting if you must!)
Once beef is done, simply slice or shred up, place in bread or bun of choice, top with cheese (we have also used shredded cheddar and have omitted cheese completely and it’s been fine!).
Ladle out au jus sauce from crock pot and put in a small bowl for each person.
Dip sandwich to your liking, eat, and enjoy!
Did I change anything? I left out the onions and I couldn’t find the exact right flavor of Lipton soup mix at the grocery store, so I used Beef and Mushroom instead.