I mentioned a few weeks ago, that I had the pleasure of making many (26, to be exact, due to halved portion-sizes) freezer meals for Kyle’s grandparents in one of my friend, Trista’s Power Cooking classes.  One of the meals was slow-cooker French Dip sandwiches.  Below is a comparable recipe that we tried out recently which everyone seemed to enjoy. 

Ingredients:
Serves 8 people

  • 1 onion, diced
  • 2 c beef stock (I didn’t have any on hand, so I used chicken stock instead and it turned out fine)
  • 1/4 c soy sauce
  • 2 TBSP Worcestershire sauce (side note: does anyone else struggle when spelling this word?)
  • 1 TBSP dried mustard
  • 3-4 cloves of garlic, minced
  • 2 bay leaves
  • ~3 lb beef roast (we used tip, but chuck, rump, etc will certainly do)
  • 1 tsp each of salt and black pepper (adjust to your liking)
  • 8 French bread rolls
  • 16 slices of provolone or other preferred cheese

Directions:

  1. Combine the onion, garlic, broth, soy sauce, Worcestershire sauce, and mustard in the crock pot and stir together.
  2. If using a thawed roast, rub the salt and pepper over the meat (otherwise, add the salt and pepper into the mixture above, which is what I did).
  3. Add in the roast and bay leaves and cook on ‘high’ for ~7 hours (adjust time accordingly if using thawed versus frozen roast).
  4. Once the meat is done (it should easily fork-apart), remove it from the crockpot and trim any fat, remove any bone, and slice or shred the meat as desired.
  5. If you desire, use an immersion blender (one of my favorite kitchen gadgets for blending soups, sauces, and of course, milk shakes!) to blend the liquid remaining in the crockpot.  If you do not have an immersion blender, use a regular blender (allow liquid to cool somewhat) or skip the blending step altogether.
  6. Return the meat to the crockpot and continue heating on ‘low’ or ‘warm’ while you prepare the rolls.
  7. Slice the rolls lengthwise, place on a baking sheet and toast in the oven until golden-brown.  Remove from oven, top each sandwich with the meat and two slices of cheese, and then return to the oven until the cheese is melted.
  8. Serve the sandwiches with a small bowl of the au jus…enjoy!
French Dip Sandwiches
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