"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Wednesday, April 14, 2010

French Dip Sandwiches (Crock-pot)

This recipe was so easy. I found the recipe on ourbestbites.com. I took out a roast Saturday afternoon and put it in the fridge. It was still frozen solid when I had the idea of putting the roast in at 10-pm Saturday night so we could have lunch but 1-pm Sunday afternoon. Worked like a charm! I think I will try this method again with a frozen roast and just add my vegetables to the crockpot later the next day!

I think if you enjoy a French Dip sandwich now and then you will like this. I will say that my kids were not so excited about the soggy bread deal(so they didn't dip), but they at it well the first night just not as left overs. I was pleasantly surprised with the results and very pleased with the simplicity of the meal all together.

French Dip Sandwiches

1 (2.5-3lb) Beef Roast (I used a chuck roast)
2 Tablespoons olive oil
salt and pepper
2 (1 oz each) packages of dry onion soup mix. (I used 1-onion and 1-onion and mushroom flavored packets)
2 cups water
2 cans beef broth
6-8 Large buns (or more! 6 is a VERY generous serving we got nearly 12 servings total)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and run roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. It is done when you can insert a fork and the meat just falls apart. When meat is ready, remove from crockpot and shred with a fork. (I then placed it in a bowl and added a ladle or two of the Au jus over it while it rested so it could soak up more juices.)

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or taster oven for a few minutes, until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and enjoy.


Sarah said...

We love Albertsons fresh Hoagie type rolls with our french dip. Like any type of bun you can wrap them in tinfoil and warm them in the oven so they are toasted...yum!

Kim Possible said...

AMAZING was one word that came out of my mouth tonight. This really hit the spot! I've been wanting to try it for months and we finally got around to it today. I loved having the smell in the house after a long day of work. It was easy enough to put it all together before heading out for the day. Thanks for sharing yet another great meal.
I'm curious. Did you freeze any of the leftovers? What about the dipping sauce [too]?

Jill said...

Glad you enjoyed it! Yes it freezes great. I also use the left overs for my Easy Beef Pot Pie. I would just freeze two cups increments so you can use it for either more sandwiches or a quick pie.