Thursday, October 6, 2011

Easy French Dip Sandwiches

I have a confession: this blog is lacking. However, the recipe is really good. Promise. I was still super sick when it was time to cook this, however since I'd been drooling over it all week (and already bought the meat!), I was determined to make it anyway. So, I forgot to take pictures halfway through. Oops. The picture you see to the left is actually the leftover sandwich reheated today. Yeah. It was a thousand times more delicious and juicy Wednesday, but it wasn't half bad today either! If I were to reheat it all over again, the beef would go back in the liquid and they'd be heated together. Separately, it made the meat a bit dry. Oh well. Still good.
This was insanely easy to make and SO delicious. The proportions are for 2 people (2 big sandwiches each). If you want to make more, you probably could get more meat and not even have to worry about more liquids. We had tons left over. I'd say you could add another lb of meat without a problem.
Ingredients:

1.5 lbs of boneless beef chuck pot roast (excess fat trimmed off)
1 can (14 oz) beef broth
1/2 can (7 oz) chicken broth
3 cloves of garlic, minced
1 packet of Onion soup mix + 2 cups of water
2 tsp steak seasoning
1/2 cup ginger ale
Sub-shaped rolls of your choice

2-4 potatoes (optional)
Provolone cheese (optional)

Basically, you trim the fat off of your meat, season it with salt and pepper and then throw it in your crock pot. Next, add all of the other ingredients (except potatoes).
Set your cooker to low. After two hours, add the potatoes. At hour 6, take out the meat and slice it. Mine didn't slice so much as fall apart. Return it to the cooker and let it finish out (30 minutes to 1 hour).
For the bread, we used Portuguese rolls. We cut them in half, sprayed them with garlic oil (you could always use butter + seasoning... or nothing at all) and then put them in the oven at 400 degrees for 10 minutes. If you're using slices of cheese, place them on the bread before they go in the oven. You'll want to time it so that they come out when it's time to eat.
Fork/tong the meat on to the bread and then give each person a little bowl of "au jus" to dip his/her sandwich in.
The potatoes are so excellent. They come out nicely seasoned and flavorful from absorbing all of the deliciousness while cooking.
Super easy. Super delicious. I hate red meat... but I love a good French Dip! Again, my apologies for the lack of photographs, next time around we'll do this sandwich justice and beef (heh heh heh) this blog up!

Enjoy!

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