Wednesday, October 24, 2012

French Dip

I pretty much stopped eating red meat in March 2012.  It was just a choice I made, and one I do not regret.  I went down the "no red meat road" because I just wasn't feeling that great every time I ate it!  No red meat, feel better, why yes, it did work out that way (for me).

But I still can't pass up a few items every once and while.  I have always loved French Dip sandwiches. And since I can control the type of meat I buy and how much I put on my sandwich, these are perfect.  Not to mention FABULOUS!!!

French Dip in the Crockpot

4 pounds of some type of roast meat (rump roast, chuck roast, etc!)
1 can (10.5 oz) beef broth
1 can (10.5 oz) french onion soup
1 bottle or can (12 oz) beer (or equal amount of water or broth)
french rolls or other crusty rolls
sliced cheese (we love Swiss or Provolone with these!)

Place your roast in the crockpot and pour the broth, french onion soup and beer on top. Cover and cook on low heat for 7-8 hours. About 30 minutes before eating, take out the meat and shred. Place meat back into the juices and stir to flavor all the meat. Split your rolls and top with sliced cheese. Bake at 200 degrees for about 10 minutes or until rolls are nice and toasty. Top rolls with shredded meat and add a cup of the au jus (yummy meat juices) on the side to dip your sandwich in...SUPER YUM!
I found this on Pinterest but here is the original source.

The Chop Haus

No comments:

Post a Comment