Fig French Dip

Directions

1. In a large skillet, heat olive oil. Pat meat dry with a paper towel and season with salt and pepper. Place beef in a heated skillet and sear both sides (3-5 minutes per side). Remove from heat. Add a little more olive oil and sauté, onions until translucent. Remove from heat. (If your slow cooker has a 'sear' setting, you can do this right in your slow cooker).
2. Add beef broth, Fig paste, balsamic, Worcestershire, and thyme in a medium bowl and stir together. Add pot roast and onions to the slow cooker and top with sauce. Cook on low for 5 hours.
3. Meat is done when it falls apart or shreds easily. Remove the meat and onions from the slow cooker and reserve juice into a bowl for dipping.
4. When the meat is close to being done, slice open the baguettes and drizzle with olive oil. You can either toast in the oven at 400 degrees or cut side down in a sauté, pan. Spread more Fig paste on the toasted sides of the bread, and using tongs, place shredded meat and onions on the bread. Serve with reserved juices.