French Dip Sandwhiches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 2.53 lb. Beef Roast (you can use a frozen roast if you want)
2 Tbsp. Olive Oil
Salt and Pepper
2 1ounce packages Dry Onion Soup Mix
2 c. Water
2 cans Beef Broth
68 large Buns (or more…6 would be VERY generous servings!)
Swiss, Provolone, or Mozzarella Cheese, shredded or sliced
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Directions: |
Directions:Heat oil in a large pot over medium-high heat and rub 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.
Oh, and it smells so good–just like Grandma’s house on a Sunday
afternoon. Place in crockpot and sprinkle with onions soup mix.
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. 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. 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. And don’t even think about walking away–things
can go from lightly toasted to on fire within a matter of seconds
when you’re using your broiler. Ladle juices into small cups for
dipping and enjoy! |
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Personal
Notes: |
Personal
Notes: FREEZER DIRECTIONS:
Prepare roast through the searing step; after meat has cooled, place
in a plastic freezer-safe container (think Gladware), cover with
onion soup mix and boullion, and freeze. When ready to cook, pop
it straight into the crockpot (frozen), add 2 cups of water, and set to
high until warm or, even better, simmering. Turn to low; cook for a
total of 8-10 hours.
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