Pot Roast Dips Food

POT ROAST DIPS

Steps:

• Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours.
• To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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 SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender., Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.

INSTANT POT FRENCH DIP SANDWICH RECIPE BY TASTY

Steps:

• On a cutting board, pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
• Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chuck roast and brown on all sides, about 5 minutes per side. Remove the chuck roast and set aside.
• Add the onion to the Instant Pot and cook, stirring often, until softened and golden brown, about 3 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the beef broth and scrape up any brown bits on the bottom of the pot. Add the soy sauce and rosemary and place the chuck roast on top. Place the lid on the Instant Pot and set to pressure cook on high for 1 hour. Let the pressure naturally release.
• Transfer the chuck roast to a large bowl and shred with 2 forks.
• Meanwhile, set the Instant Pot to sauteé. Remove the rosemary sprigs and cook until the sauce is reduced by half, about 15 minutes. Transfer the sauce to a bowl.
• Slice the French rolls open and spread ½ tablespoon of butter over each side. Add ½ cup of beef to each sandwich.
• Serve the sandwiches with the jus on the side for dipping.
• Enjoy!

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!