I noticed that a lot of times when we go somewhere casual for dinner, Nathan orders a French Dip. So in wanting to prepare a weekly dinner menu that he would enjoy, I put them on the menu. These turned out so much better than either of us expected, and I would take this over the ones in the restaurants any day. As you can tell in the picture, we like lots of the au jus, kind of at a 2:1 ratio of jus to sandwich. The seasoning on the roast was great, and the best part was that you can put it all in the crock pot in the morning, come home after work and slap it on some sandwich bread with provolone and voila a simple, delicious dinner.
French Dip Sandwiches
Adapted from: http://blogchef.net/?s=french+dip
Ingredients:
Ingredients:1 boneless beef roast
½ cup soy sauce
1 beef bouillon cube
1 tsp. pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
Sub rolls (we used wheat hoagie rolls from Kroger)
Provolone cheese
We also spread some Marzetti Chipotle Ranch on half of the bread - totally optional
Instructions:
Remove any visible fat from the roast and discard the fat. Place the roast into a slow cooker. In a medium bowl combine soy sauce, beef bouillon cube, black pepper, rosemary, thyme, and garlic powder. Pour the mixture over the roast. Add enough water to almost cover the roast. Cook on low for 8 hours
Remove the roast from the broth (reserving the broth). Shred the roast with two forks. Place the reserved broth into cups or small bowls for dipping.
We cut our hoagies open, put the provolone on, and broiled them for about 3 minutes at 425 to get them toasted and the cheese melted
Place shredded beef onto sandwiches.
Serve with the au jus sauce for dipping!
