Friday, August 2, 2013

French Dip Sandwiches

I love Pinterest, but I am weary when it comes to recipes from the site. I've had a few flops along the way. Sure, I pin a ton of recipes that I want to try, but I usually read the comments and reviews before I give them a whirl. Boy was I happy that I gave this one a try. I was hesitant because of how salty dry onion soup mix could be, but everything turned out great! The roast beef for these French dip sandwiches was tender and succulent while the au jus was beefy and not too salty. 

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)
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.

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