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Post by Susan on Jul 31, 2010 18:01:54 GMT -5
from my girlfriend - we tried this last weekend and my BOYS loved it. My daughter and I loved it too - but the boys are the true test of recipes in my house! French Dip Sammies - Crock Pot Style 2 C water 1/2 C soy sauce 1 tsp. thyme 1 tsp. garlic powder 1/4 tsp. rosemary 1 bay leaf 4 peppercorns 1 pot roast 3 pounds {I used 2 big london broils, and did 1.5 the recipe for the sauce - any kind of beef roast will work} Mix all ingredients in a crockpot, add roast/london broil. Let cook in crock pot med-low for 8 hours - every hour basting the roast and rotating the meat so it soaks and bastes evenly. Remove meat from crock pot and shred. Pour contents of crock pot through a strainer, and skim off fat if necessary. Make sandwiches on soft rolls, and use the strained sauce as au jus. DELISH, rich, savory meat, and oh-so-yummy dipping sauce! Do try, quick and easy to assemble, and your meal is ready almost effortlessly! I served with fruit salad and green beans - OH MY!!
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Post by Deleted on Jul 31, 2010 18:29:26 GMT -5
Crock pot...quick...easy! My four favorite "cooking words"! I can't wait to try it!
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Post by Basketlady on Jul 31, 2010 20:20:30 GMT -5
This sounds good! When I make french dip, I use the packet of au jus mix. This sounds much healthier, because you know those packets are full of sodium. But they are so easy!
And I serve them on onion rolls from the bakery. I toast them with a slice of swiss, but for a crowd, I wouldn't bother with the toasting.
Michelle
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Post by AnnaMatrix on Aug 1, 2010 12:41:48 GMT -5
Susan, this sounds great! I too had the recipe with au jus mix, but its usually full of MSG, so I don't make it. Just bought 2 London Broils this AM - Harris Teeter had a BOGO - so French Dip, here I come. YUM! Thanks. Gail
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Post by Karen W on Aug 5, 2010 6:41:24 GMT -5
This sounds so yummy - we will have to give it a try. May be a good meal for the beach this November
Karen
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Post by AnnaMatrix on Aug 7, 2010 10:07:22 GMT -5
Made this yesterday, and its a snap and SOOOO good. Had it on toasted onion buns with three bean salad on the side. Thanks, Suz! Gail
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Post by Susan on Aug 7, 2010 10:39:50 GMT -5
Made this yesterday, and its a snap and SOOOO good. Had it on toasted onion buns with three bean salad on the side. Thanks, Suz! Gail oh thanks for letting me know Gail. We've had it one more time since I posted this recipe - my fam loves it and you are right - a SNAP!!! and I love me some snappy recipes!!
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Post by Diane in NH on Aug 7, 2010 12:38:04 GMT -5
My husband does the cooking in the family, but I can "crock pot"; this looks like one most of the family would enjoy (one daughter doesn't eat meat). Can't wait to try it.
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Post by milamemories on Oct 1, 2010 15:22:03 GMT -5
I am going to try this recipe on Monday, do you think if I don't turn it the meat it will still be good?
Thanks,
Mila
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Post by Susan on Oct 1, 2010 15:26:47 GMT -5
I am going to try this recipe on Monday, do you think if I don't turn it the meat it will still be good? Thanks, Mila oh Mila - I'm sure it will be fine. It's just that rotating it or basting it or flipping it helps distribute the flavors and the spices! It will be just fine though - I'm sure of it! I'd recommend right before you remove it to shred it though, giving it a quick flip-flop in the juices!
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Post by Deleted on Oct 1, 2010 21:24:58 GMT -5
I am going to try this recipe on Monday, do you think if I don't turn it the meat it will still be good? Thanks, Mila I made this recipe recently with a tri-tip (3 or 4 pieces of tri-tip, actually), and I wasn't here to turn it. It turned out just fine, and my family LOVES this recipe! (Thanks, Susan, for sharing this! )
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Post by Dania on Oct 2, 2010 8:59:14 GMT -5
This sounds real good. Yum.
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Post by Dania on Oct 2, 2010 9:01:49 GMT -5
Hey - I'm only cooking for two these days. I can probably cut this in half. I'm not brilliant in the kitchen - do you think that will work?
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Post by AnnaMatrix on Oct 2, 2010 9:11:33 GMT -5
Dania, think that would work just fine, and I bet you'll love it! On the other hand, I made the full batch, and ate leftovers, and froze some (it freezes just great!) Yum! ;D Gail
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Post by Susan on Oct 2, 2010 11:20:31 GMT -5
Dania I would DEFINITELY make a regular batch. We ate it on baked potatoes the next day - and then did more sammies the 3rd day.
Freezing sounds likes an awesome idea though - THANKS for sharing that it works well Gail!
WOOT WOOT!
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Post by Basketlady on Oct 2, 2010 13:58:06 GMT -5
I froze this when I made it a few weeks ago. It thawed just fine and was just as yummy!
Michelle
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Post by Dania on Oct 5, 2010 18:47:13 GMT -5
I made this today. Yummy! Yummy! Yummy! It was easy and it was perfect for a day that has just been dragging. I hate getting sick. but I'm still having fun with OSST!!!!
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Post by Basketlady on Oct 5, 2010 21:42:54 GMT -5
I made this on Sunday, but as a roast. I added potatoes and carrots and onions about 2 1/2 hours before we were ready to eat. The family said it was the best roast I had ever made. And it was so easy!
Michelle
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