Scrumptious & Filling {French Dip}
I know it is shocking but I cooked a meal that isn’t for my freezer.
Does it take away from that shock if I tell you it did involve a crock pot?
I’m tired people…and very pregnant, what do you want from me. A meal slaved over at the stove all day? HA!
I can say that this was a delicious meal and just the filling protein that Baby Kaz II (and the hubs) needed. In fact, as the hubs was slicing the meat for me (I tend to knick fingers…or limbs) he stole a slice (typical) and said ” Ohhh, now that is good.” So Pioneer Woman was a success again in this household (yes I make her stuff a lot because I rarely have a “fail” with her recipes). So easy (thank you crock pot) so delicious (thank you beef) and well worth you making it too.
French Dip Sandwiches (Or “Drip Beef” as PW Calls It)
- 1 whole 2.5 To 4 Pound Chuck Roast
- 1/4 cup Butter
- 1 whole Large Onion, Sliced Thick
- 3 cloves Garlic, Peeled
- 1/2 cup Soy Sauce
- 1 cup Sherry/Red Wine
- 1/2 teaspoon Salt
- 4 cups Water
- Toasted, Buttered Deli Rolls
- Sliced Provolone
- OPTIONAL: Rosemary, Thyme, Other Spices
1. Heat your butter in a pan over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown. Transfer your onions into the bottom of your crock pot.
2. Set chuck roast on top of the onions. Add all remaining ingredients. ( I sprinkled the seasonings over the meat before the liquid)
3. Cover crock pot and simmer on low for 6 hours, or until beef is fork-tender and falling apart.
*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.*
4. Serve on top of toasted, buttered deli rolls. Top with cheese (Provolone/mozzarella) and place under the broiler if desired. Pour some of the “au jus” into a bowl for dipping and enjoy!
Disclaimer: I was too pregnant and hungry to put true effort into the presentation of the picture. Therefore it does not show off how delish it really looked.
Sidenote: It’s that time of year…so I happen to be making Candy Corn Sugar Cookies tonight. Just a little reference in case you forgot about that recipe from last year. So adorable and tasty!