French Dip Sandwiches
Source: Fat Girl Trapped in a Skinny Body via Pinterest
4 pounds boneless beef chuck roast (or sirloin roast, tri tip, brisket, rump roast, etc.)
2 envelopes dry onion soup mix
3 cups beef stock
1 teaspoon black pepper
1/2 teaspoon garlic powder
10–12 rolls
5–6 slices provolone cheese (optional)
3 cups beef stock
1 teaspoon black pepper
1/2 teaspoon garlic powder
10–12 rolls
5–6 slices provolone cheese (optional)
Whisk together onion soup mix, beef stock, and pepper. Pour a little of the liquid on the bottom of the slow cooker and place the roast on top. Pour the rest of the mixture on top of roast.
Cook on low for 6–8 hours or until meat is tender.
Remove meat from slow cooker and shred with two forks on a cutting board. Strain the liquid left in the slow cooker with a fine mesh strainer and discard any chunks. Add about 1/2 cup of the liquid to the shredded beef to keep it moist and reserve the rest.
Preheat broiler. Place shredded beef on rolls and top with 1/2 slice Provolone cheese. Place in broiler until cheese is melted and buns are toasted. Serve with au jus on side for dipping.
Cook on low for 6–8 hours or until meat is tender.
Remove meat from slow cooker and shred with two forks on a cutting board. Strain the liquid left in the slow cooker with a fine mesh strainer and discard any chunks. Add about 1/2 cup of the liquid to the shredded beef to keep it moist and reserve the rest.
Preheat broiler. Place shredded beef on rolls and top with 1/2 slice Provolone cheese. Place in broiler until cheese is melted and buns are toasted. Serve with au jus on side for dipping.
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