Tuesday, May 26, 2015

French Dip Done Right

During the summer I will do anything to avoid turning the oven on for long periods of time.  It doesn't hurt when the results are delicious....and more than that-easy!  I found the recipe for this sandwich at joyfulmommaskitchen and I gave it a go.  The results?  Yum!
French Dip
Ingredients:  3-5 lb boneless chuck roast, 1 c. water, 1/3 c. brown gravy mix, 1/4 c. worchestersire sauce, 1 t garlic powder, 1/2 t salt, 1/2 t pepper, 1/2 c hot water, 1 T brown or yellow mustard, 4-6 hoaggie rolls or baguettes, slice provolone cheese, 1/2 c butter (softened)
1.  Place the roast in a crockpot.  Stir together 1 c. water, 1 pkg brown gravy mix, 1/4 c worschestersire sauce, 1 t garlic powder, 1/2 t salt, 1/2 t pepper.  Pour over the roast and cook 6-8 hours (should be falling apart).  Pull out of crockpot and shred with a fork, but keep the juice in the crockpot.
2.  Skim the grease off the top of your dish when it's ready. Add 1/2 c hot water and 1 T mustard to your slow cooker drippings.  Stir together and turn cooker to high and let it heat together until you are ready to serve.
3.  Cut the bread in half and butter both sides.  Brown on a skillet until golden brown.
4.  Put together beef, cheese, and pour Au Ju over the whole thing.