I'm not sure why, but Crock Pots intimidate me. Supposedly, you just throw your stuff in there and forget about it. Yeah, right. Do you have any idea how anal I am? I don't forget about anything. I worry about my Crock Pot; I worry about it lighting my house on fire, I worry about it shutting off somehow and coming home to raw meat and no dinner, I worry about it making vegetables too soggy. I'm not equipped for slow-cooking, I'm just not.
At least I didn't think I was. Then I made French Dip sandwiches. And they were totes amazing! Except my photos don't portray how delicious it was because, let's face it, a giant piece of beef out of a crock-pot doesn't exactly photograph well.
French Dip Sandwiches
Original recipe from bakingbites.com
- 3 1/2 lbs. Beef Chuck Roast
- 14.5 oz. Beef Broth
- 10.5 oz. Condensed French Onion Soup (I used Campbell's)
- 6 oz. Red Wine
- 3 cloves Garlic, minced (or 1 tsp. garlic powder)
- salt & pepper
- 4-6 Bolillo Buns or French rolls
- Provolone cheese, sliced
- Trim excess fat off the chuck roast, season liberally with salt and pepper.
- Pour the beef broth, soup, wine, and garlic into a crockpot. Place the roast into the liquid.
- Cook on low for 6-8 hours, until very tender. Remove the beef from the crock pot, allow it to rest on a cutting board for at least 10 minutes, then cut into thin slices. Place all the sliced meat back into the crockpot for another 30 minutes (I skipped this part because I was STARVING).
- Lightly toast the bread, top with cheese, and divide the beef evenly between the rolls.
- Skim the fat from the crockpot, then spoon the beef juice (au jus) into ramekins. Serve each sandwich with it's own ramekin of au jus.
- Dip. Bite. Chew. Delicious.
Sidenote: I used a 2 lbs. chuck roast because I was only cooking for two. It cooked for 6 hours, and was PERFECT. It made three sandwiches; Michael had two, I had one. We had zero leftovers. ZERO. That's how good it was.