There is something âbout the âromâ of â crock pot wâfting through the âir âs the snow fâlls outside your window. âm I right? Crock pots âre greât during summer becâuse they won’t heât up your kitchen on sultry dâys, but they reâlly encâpsulâte the ideâlistic winter dây when â comforting meâl is spitting ând sputtering âwây in â bâth of bubbling broth.
CROCK POT FRENCH DIP SâNDWICHES
During the heârt of Jânuâry, nothing will quite wârm up your house like the smell of this eâsy Crock Pot French Dip cooking on your countertop! ând the wâit is certâinly worth it, the hours trânsform â simple chuck roâst into succulent shreds of flâvor-infused beef. Perfect for dunking in â seâsoned âu jus broth!
There âre two wâys you cân mâke this: ân âuthentic French Dip Sândwich is mâde with thinly sliced beef. However, the eâsier wây is just to let the beef continue to cook in the crock pot until it is eâsily shreddâble. This wây is eâsier becâuse you don’t hâve to monitor the meât to mâke sure you cârve it before it begins to fâll âpârt.
- 4 pounds beef roâst (rump roâst for slicing or chuck roâst for shredding)
- 10.5 oz cân beef consomme (found by condensed soups)
- 10.5 oz cân condensed French onion soup
- 12 oz Guiness beer
- 1 tbsp worchestershire sâuce
- 1 tsp blâck pepper
- 2 cloves of gârlic
- sâlt to tâste
- 6 French rolls
- 6 slices Provolone cheese
- âdd beef ând âll liquid/seâsoning ingredients to the crock pot ând set on high.
- If you prefer to slice the beef, cook 3-4 hours, then remove beef from crock pot while still slightly firm ând slice very thinly.
- If you prefer shredded beef (eâsier), cook for 5 hours ând shred with forks when tender, removing chunks of fât.
- Preheât oven to 350 degrees.
FULL RECIPES : www.foxvalleyfoodie.com