Wednesday, January 12, 2011
French Dip Sandwiches
Ooooooooooooooooooooooooooh. Yum. This is one of the best meals I've made in a long time. So delicious. Typically, I am not a fan of red meat. Just not my favorite thing. But, I do like good shredded beef. And, apparently I like red meat while I am pregnant. Weird.
So, I plopped this big hunk o' meat in the crockpot at 6:00 am and by 4:30 pm it was falling apart. I can't remember exactly the cut of meat I bought, but it was top round something or other. I got it because it was reduced for quick sale and it looked like what I might need. Like I said, I don't really "do" red meat. So when I buy beef, I have no clue what I'm buying. I just guess. This time, guessing paid off. It shredded wonderfully and was lean, but still tender.
These sandwiches are amazing. The flavors are unique, but still what you expect from a "french dip" sandwich. We toasted our bread and I had Provolone cheese on mine and Lonnie had Swiss cheese on his. I found the recipe from Real Mom Kitchen. I only made a few minor changes from her recipe.
Here's the recipe -
FRENCH DIP SANDWICHES
(recipe adapted from Real Mom Kitchen)
1 Tbsp. minced roasted garlic
1 Tbsp. dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
3-4 pound beef chuck roast (or whatever kind of roast I used!)
Rolls or buns
In the slow cooker, combine the garlic, rosemary, bay leaves, soy sauce and water. Place the roast in the liquid. Cook on low for 10 hours.
Remove roast from the slow cooker and shred. Put shredded beef in a separate bowl. Add some of the liquid to the meat. Strain the rest of the liquid and put in small bowls for dipping.
Butter the rolls and put under the broiler to toast. Put meat on the rolls and top with cheese. Put under the broiler for a few more seconds for cheese to melt. Serve with the reserved liquid for dipping.