Slow Cooker French Dip Sandwiches

I’ve been getting into the slow-cooker recipes lately. I love the idea of  and flavors that come out of cooking things allllll day. It probably doesn’t help that I don’t like 50% of television so I’m always watching the Food Network (Diner’s Drive-ins and Dives particularly) and slow cooked things are always grabbing my attention.

I love slow roasters, they’re a lot more energy efficient than using your oven to cook something alllll day long, and since I live in an area where air-conditioning isn’t a standard, having a very well contained box of hot is nice. I’m always looking for summer-friendly recipes, and a slow-cooker has got to be second only to a grill for a hot meal in the summer.

This recipe isn’t so season specific, I can’t call it a heavy dish, because this recipe is all about the meat and none of the sides. For winter you could serve it with some mashed potatoes and double the sauce as a gravy for the potatoes, or use potato chips, or hell you could even use the sauce as a base for a simple gravy and put the meat on french fries and make poutine. (I have recipes elsewhere for all of those in my 365 potato uses project).

Okay, so I’ve introduced it enough, time for the numbers:

1 (3-4 lbs) lean beef roast

1/2 cup soy sauce

1 beef bouillon cube (or about a tablespoon beef base)

1 bay leaf

1/2 teaspoon pepper

1 teaspoon each of rosemary, thyme and garlic powder

 

You’re supposed to first remove the “visible” fat from the roast and discard it. Honestly, use your own discretion on that. Do you want to? If the answer is no, go ahead and skip that step. It’ll just be a little fattier and the sauce runnier. But this also all depends on what the hunk of beef looks like!

Instead of worrying about that (or once you’re done worrying about that, whichever) place the roast in the slow cooker. Then you combine everything else in a bowl or measuring cup, and then pour it on top of the roast.

Cook on low for 10-12 hours. When it’s done, pull the meat out, shred it with a fork, and TADA! The broth left in the pan is the juices, so after you get the shredded hunks of meat on rolls or buns or whathaveyous, just drizzle some of that on top for a kick.

 

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