kate’s french dip sandwiches

November 15th, 2011

I came across this recipe for french dip sandwiches while poking around on our best bites after making their baked chicken taquitos (also ridiculously delish)

Matthew loves a french dip and there are 4 ingredients so I went for it one day when he was at work. I never use the crock pot and I’ve been looking for a reason to keep it. This recipe is it.

The picture isn’t the most exciting one I’ve ever taken but click through to her pics if you need further nudging. I was in a rush to eat after smelling it cooking all day.

Ingredients
1 2.5-3 lb. beef roast (I used a bigger one the second time and it wasn’t nearly as good but I’ve never cooked a roast before so there’s probably some trick)
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

Directions
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. (I used our nonstick grill pan so no oil needed)

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.

Place in crockpot and sprinkle with onion 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.

Place meat in crusty rolls. Dip into amazing au jus. Put it in your mouth. Do it again and again.

Ok she mentions some stuff about putting cheese on it and putting it in the broiler so if that’s your thing go for it. We don’t like cheese messing up our french dips so we just made some sides and ate until we burst.

 

Entry Filed under: At the stove

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