Friday, March 11, 2011

Food For Friday: French Dip Sandwiches

Are you ready for one of the easiest crockpot recipes ever?  These French Dip Sandwiches are way more delicious than the effort you need to put into them!  They have the perfect juicy roast beef flavor and leftovers warm up just as good, if not better, than the first night you make them. My husband and I both love these sandwiches!  They are perfect for a busy day when you have just a few minutes to toss something into the crockpot in the morning and just a few minutes to get it on the table at dinner time.  Crockpot to table will take you 10 minutes, tops.
French Dip Sandwich halved
Ingredients:
1 beef roast of your choice (I recommend a chuck roast)
1 can beef broth (I use low sodium organic)
2 & 3/4 cups water
5 beef bouillon cubes
1 pkg dry Italian seasoning

1 package bakery sub rolls
1 package of sliced provolone cheese

Cut your roast into 2 or 3 large chunks.  Put all of the ingredients from the roast down through the Italian seasoning into your crockpot.  There is no need to dissolve the bouillon cubes before adding them.  Just throw them into the liquid in the bottom of the crockpot.  Cook on low for 8 hours. If your at home, flip the chunks of beef over once or twice during the cooking time.  To serve pull out the beef roast and shred into a bowl.  Skim any fat off the top of the au jus juice left in the crockpot.  Drizzle the shredded roast beef with a little bit of the au jus juice and stir together. 

Cut each sub roll in half lengthwise if not presliced.  Lay open and top with 2 slices of provolone cheese.  Bake in the oven or toaster oven at 350 until bread is warm and cheese is melted.  Fill bun with shredded roast beef and serve with a side of the au jus.  The au jus is so, so good!  I didn't include it in the photograph because au jus just doesn't photograph well.  My husband also likes to add a little horseradish sauce to his sandwich.
French Dip Sandwich
Note:  To store leftovers, I put the shredded roast beef in a separate container from the remaining au jus.  After you have refrigerated the au jus, you will be able to skim additional fat off the top.  To reheat, put the amount of roast beef in a bowl that you desire, drizzle with some of the au jus, and warm in the microwave until hot.  Put a side of au jus in a small bowl and heat that through in the microwave as well.

3 comments:

Catherine said...

Great recipe. Sometimes, I don't have much time to eat. I would just add some onions.
Thanks for sharing anyway :)

Cathy
French online

Beth.. One Blessed Nana said...

french dip sandwiches are my favorite and i fully intend to make this. as soon as i buy a crockpot!

Carrie said...

Oh. Em. Gee. I made this tonight for dinner. Followed your recipe to a T and it was as good, if not better than, any restaurant French Dip I've ever had. Love, love, love. Thanks so much for sharing!