The Bell Family

Random ponderings on God, life, and the humor all around us

French Dip Sandwiches

1 Comment

This is one of Bill’s favorites.  We actually made it for friends tonight, and it worked really well.  I just doubled the Au Jus sauce.  We served the sandwiches with ruffles chips, raw carrots, and ranch dip, and it was a very easy meal that allowed us to fellowship instead of cook the whole time.

3-lb beef boneless chuck roast
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped (1 used 1/4 tsp. garlic powder)
1 dried bay leaf
3 or 4 peppercorns
2 loaves (1 lb each) French bread

1.  If beef roast comes in netting or is tied, do not remove.  In 3 1/2- to 4-quart slow cooker, place beef.  In small bowl, mix remaining ingredients except bread; pour over beef.

2.  Cover and cook on Low heat setting 7 to 8 hours.

3.  Skim fat from surface of juices in cooker; discard bay leaf and peppercorns.  Remove beef from cooker; place on cutting board.  Remove netting or strings from beef.  Cut beef into thin slices.  Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half.  Fill bread with beef.  Serve with broth for dipping.

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One thought on “French Dip Sandwiches

  1. mmm! We love French Dips! This sounds like a better recipe than I have. I’ll have to give it a shot. I don’t think I have ever cooked with peppercorns. Where do you get them? LOL.

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