Sunday, January 22, 2012

Slow Cooker French Dip

Here is another delicious looking dish from Our Best Bites.  Yesterday, I was flipping through my cookbook deciding what dish to try next.  I left the book open at this page when I went running after Ryder.  Michael happened to walk by and saw this lovely recipe and wanted to know when I planned on making it.  So last night after church, I ran in the store to get the ingredients I needed.  French Dips are our go-to menu item in restaurants.  I've tried making them a couple of times, but we haven't found anything even worth making again.  Hopefully, this will be a go-to French Dip dish. 

The case:
Recipe by
- 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
- 2 Tbsp. olive oil
- salt and pepper
- 2 1-ounce packages dry onion soup mix
- 2 c. water
- 2 cans beef broth
- 6-8 large buns (or more...6 would be VERY generous servings!)
- Swiss, provolone, or mozzarella cheese, shredded or sliced.

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

2. 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. 
3. Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
4. 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. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
5. Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. 
6. Ladle juices into small cups for dipping and enjoy!

The ruling:
This was yummy!!!  A great alternative to eating out!  This is officially on our regular rotation.  It's going to be hard to just eat a roast now.

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