French Dip Sandwiches Or Pot Roast Food

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

EASY FRENCH DIP SANDWICHES

Steps:

• Put a Beef roast in a large stock pot or crock pot.
• Dump in the beef broth, french onion soup, rosemary, and garlic.
• Cook on low for 6-8 hours.
• Remove beef roast from pot and let it sit for 10 minutes.
• Slice or shred the beef
• Split the french rolls and butter the inside of the rolls. Place rolls on a baking sheet.
• Layer a generous amount of beef on each roll.
• Put a slice of cheese on each sandwich.
• Broil the sandwiches until bubbly. Be sure to watch them so they don't burn.
• Serve with the leftover juice from the pot, also known as au jus.

FRENCH DIP ROAST BEEF FOR THE CROCK POT

Steps:

• Place roast in a 5-quart slow cooker.
• Combine soy sauce and next 6 ingredients.
• Pour over roast.
• Add water to slow cooker until roast is almost covered.
• Cook, covered, on LOW for 7 hours or until very tender.
• Remove roast, reserving broth.
• You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

FRENCH DIP

Steps:

• Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Place roast in 4.5 - 6 quart slow cooker.
• Sprinkle with onion soup mix and then pour onion soup and beer over it.
• Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
• Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
• Remove meat and slice or shred; return to slow cooker and cover.
• Turn to low and let meat soak up the juices until ready to serve.
• Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

SHREDDED FRENCH-DIP SANDWICHES

Steps:

• Cut roast in half, place pieces into crockpot.
• Combine canned soups with bouillon granules.
• DO NOT DILUTE SOUPS!
• Pour over meat.
• Cover, cook on low 8 hours.
• Remove meat from crockpot,shred with forks.
• Skim fat from aujus in crockpot.
• Return meat to crockpot,to rewarm.
• Pile meat on rolls.
• Serve juice as dipping sauce on the side.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

FRENCH DIP SANDWICHES (OR POT ROAST!)

Steps:

• Sprinkle half of the salt and pepper in the bottom of the slow cooker.
• Place meat in the pot and sprinkle remaining salt and pepper on top of roast.
• Cut 1/2 onion in half again and wedge quarters in along the sides of the pot on either side of meat.
• Add spices, bay leaf, and garlic cloves.
• Pour in broth and soy.
• Top with as many potatoes and carrots as you would like.
• Cook high for 4-5 hours or low for 6-8 hours. Add water whenever necessary to keep meat covered. If cooking unattended, start with roughly an inch of covering.
• Remove potatoes, carrots and onion with slotted spoon and set aside to enjoy as side dishes, or have onion on sandwiches. Find that pesky bay leaf and discard. Shred meat in place in the pot (or remove, shred, and return if you prefer).
• Serve on rolls with cheese of choice. Ladle liquid for dipping if desired, or serve sandwiches "wet." May need to stretch with water or additional beef broth. If you are lucky, you'll be one of the ones who get a chunk of garlic in your sandwich! MMMMMMMMMMMMMM!
• Turn pot off for immediate serving, or turn to keep warm setting if you would like to keep meat perfect for a potluck or buffet.
• Experiment! Use more or fewer potatoes, carrots, or onions. These are my preferences, but don't be shy about doing your own thing! I recommend at least some potatoes to pull some of the salt. You can always add more salt later to your taste. I do this in part because I LOVE the flavor imparted from the Himalayan pink salt! If you have never tried it, it has a very rich mineral flavor. I have also experimented successfully with other adds such as celery, turnips, etc. Have fun with it!