Thursday, February 23, 2012

Crockpot French Dip Sandwiches

My husband loves French Dip Sandwiches. I love to make them on Sunday. We have very busy Sundays, and have just a short time to eat between our church and my husband's evening meetings, so the crock pot is the perfect way to cook at our house on Sundays. And it just doesn't get easier than this.

1 chuck roast or any cheap roast. You're going to cook the heck out of it, so you don't need expensive meat
`1/2 cup flour with Montreal Steak Seasoning OR salt and pepper mixed in
4 cups hot water with 1 T. beef Better Than Bouillon
1 package Italian dressing mix
Hard rolls (I like Hotel Utah rolls sold at Harmons or we've also used Torta bread from Costco. Just find a crusty roll)

In the morning, or even the night before (depending on when you want to eat the next day), prepare your roast. I like to do it just before I go to bed on Saturday night.
On a plate, put the flour and steak seasoning and mix together. Completely dredge the roast in the mixture. Heat a large skillet (aluminum or cast iron work best) and put in some oil. When the oil is hot, brown the roast on all sides. While the roast is browning, spray your crock pot with PAM and turn it on low. With tongs, put the browned roast in the crock pot. Boil 4 cups of water and add the better than bouillon (you can use regular bouillon, but as the name suggests, better than bouillon is BETTER) You can add a little more if you like it saltier.
When the bouillon is dissolved, pour about a cup of it into the hot pan that you browned the roast in. Whisk together, bringing up the bits from the pan. Pour it and the rest of the bouillon over the roast in the crock pot. Sprinkle on the dry Italian dressing mix (I like Good Seasonings brand.)
Cover and cook on low forever. It can be as long as 15 hours. You want the roast to just be falling apart. Depending on your crock pot, you may have to add more water. If you're in a hurry, you can cook it on high, too. Just so it's falling apart when you're done. It's inexact science.
When ready to serve, slice the rolls and take the meat out and put on a plate. Shred. Strain the au jus and put in a serving cup. Put the meat on the roll and serve with a bowl of au jus. Dip and enjoy. I like to serve it with raw veggies and dip. Yummy.

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