I have a strong suspicion this is what slow cookers were invented for. I have an even stronger suspicion this is what cows were invented for.
As usze - feel free to tweak and twist to your tastes - more or less herbs, more or less garlic, less beer, more soy (read: saltier), no broth (read: stronger jus), etc.
Just don't skimp on the beef sear - makes a big difference in flavor and texture.
French Dip Sandwiches w/Au Jus
4 lbs beef chuck roast, or rump if you like leaner and chewier
about 1 T coarse salt, about a couple t pepper - to taste
2 medium onions, sliced thick
2 bottle beer (I like ales if you want a stronger jus)
½ cup soy sauce
2 teaspoon beef bouillon granules
2 large bay leaf
4 black peppercorns
2 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 tablespoon minced garlic (about 4 cloves)
1 cup beef broth, start with 1 add more if you want weaker jus
6 large French hoagie rolls, or slider buns
12 slices Provolone cheese, or Swiss
butter!
Trim (especially if you use chuck - there's plenty o' fat to go around), sprinkle and press kosher salt and black pepper into all sides of beef. Heat skillet till hot, add 1 T oil (should shimmer immediately), add beef and sear on all sides. I find if you place it in the pan, then move the meat a little with tongs a couple times, then let sear, it doesn't stick at all. Repeat on all sides. Remove pan from heat entirely, and place beef in bottom of slow cooker.
Add 3 T butter to skillet, immediately add onions, lightly brown onions (don't allow to burn) well. Pour over beef.
Remove pan from heat and add beer. Deglaze pan with beer over medium high heat. Add remaining ingredients, besides beef broth. Pour mixture (omitting broth) over beef and onions.
Cook over low 10-11 hours. No skimping! Add broth if desired or necessary. Shred beef in crock, allowing jus to moisten shredded beef.
Split rolls lengthwise, scrape out a bit, then spread lightly with butter and toast in oven.
Strain jus
Add beef
yum
and cheese
and broil.
There's the beef.
Close sandwiches and butter tops and bottoms a bit, broil, flipping halfway,
you want them toasty and crunchy. For the dipping. Coming soon.
See the magical transformation of the boring bread we started with and the tasty outcome we have lying just beside it? MMMmmmmmmagic.
and serve with strained au jus alongside for dipping...
Hello. I feel like I've always know you were out there. Waiting for me.
And now for the namesake action shots, "The Dip":
and
For printing:
French Dip Sandwiches w/Au Jus
4 lbs beef chuck roast, or rump if you like leaner and chewier
about 1 T coarse salt, about a couple t pepper - to taste
2 medium onions, sliced thick
2 bottle beer (I like ales if you want a stronger jus)
½ cup soy sauce
2 teaspoon beef bouillon granules
2 large bay leaf
4 black peppercorns
2 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 tablespoon minced garlic (about 4 cloves)
1 cup beef broth, start with 1 add more if you want weaker jus
6 large French hoagie rolls, or slider buns
12 slices Provolone cheese, or Swiss
butter!
Trim (especially if you use chuck - there's plenty o' fat to go around), sprinkle and press kosher salt and black pepper into all sides of beef. Heat skillet till hot, add 1 T oil (should shimmer immediately), add beef and sear on all sides. I find if you place it in the pan, then move the meat a little with tongs a couple times, then let sear, it doesn't stick at all. Repeat on all sides. Remove pan from heat entirely, and place beef in bottom of slow cooker. Add 3 T butter to skillet, immediately add onions, lightly brown onions (don't allow to burn) well. Pour over beef.
Remove pan from heat and add beer. Deglaze pan with beer over medium high heat. Add remaining ingredients, besides beef broth. Pour mixture (omitting broth) over beef and onions.
Cook over low 10-11 hours. No skimping. Add broth if desired or necessary. Shred beef in crock, allowing jus to moisten shredded beef.
Split rolls lengthwise, scrape out a bit, then spread lightly with butter and toast in oven. Add beef and cheese and broil. Close sandwiches and butter tops and bottoms a bit, broil, flipping halfway, and serve with strained au jus alongside for dipping.
When it comes to my food: the messier the better.
