"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Dip Recipe

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This recipe for Beef Dip, by , is from The Fisk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlee Adams

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow onion, diced
2 cups beef broth
cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp mustard
3 cloves garlic chopped
2 bay leaves
3 lb beef shoulder roast, trim the fat
1 tsp salt
1 tsp pepper
8 french bread rolls
16 slices of provolone cheese

Directions:
Directions:
1. Lay onion and garlic in the bottom of slow cooker.
2. In a small bowl, combine the broth, soy sauce, Worcestershire sauce and mustard
3. Pour broth mixture in the slow cooker
4. Rub salt and pepper on the roast
5. Place roast in slow cooker and put bay leaves on the side
6. Cook on low for 7 hours
7. Remove the roast and shred the meat
8. Return the meat to the broth and cook for a few more minutes
9. Assemble the sandwiches and return to the oven to melt the cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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