Monday, September 9, 2013

French Dips in the Crockpot

Review by Lyndee:

2-4 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 (Swiss, Provolone…I used pepperjack)

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. 

This recipe was awesome! It couldn’t have been any easier to make and the taste was superb.  Such a great variation to our traditional roasts in the crockpots I’ve always made.  I will definitely be making these again.

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