Tuesday, May 31, 2011

Slow Cooker French Dip Sandwiches

If you have never had a french dip sandwich, you are missing out!  I had some meat that I wanted to use up in my freezer, and decided to make these beauties.  I don't use my slow cooker very often, but after using it a few times to roast meat I am beginning to love it!  The beef for this sandwich is roasted until it is extremely tender, and served on a slightly toasted sandwich roll with melted cheese.  The dip is the "au jus" the beef is roasted in and is served on the side.  This would definitely be a man pleasin' dinner...well, at least it pleased mine!

Slow Cooker French Dip Sandwichesapprox 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine (I used white, and it tasted good)
1 t. garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese
Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Seves 4-6.
Source: Baking Bites

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