Sunday, October 14, 2012
When I was in elementary school, the lunch menu had ten items on it, repeating every two weeks. French dip was one of my favorites, and I always ate every bit. That's why I was pleased when my own children, upon first trying this delightful treat, also loved it. There's something about dipping a sandwich into a hot liquid that just immediately appeals to kids. And even though they don't like swiss cheese on its own, they loved it on the sandwich.
The other great thing about French Dip is that it's easy. Slow cooker cooking at it's best. I bought some hard French rolls at my local grocery store's bakery section, but you could, of course, make your own. This makes enough to feed a crowd, so be prepared for leftovers if you're feeding your family of 4!
French Dip au Jus
Recipe adapted from Our Best Bites
2 T olive or vegetable oil
1 beef roast, 1 1/2 - 2 1/2 lbs
Freshly ground black pepper
1 package (1-oz) dry onion soup mix, or 1 medium onion, chopped
1 cup water
1 can (14.5 oz) beef broth
Swiss cheese, sliced (about 1/2 lb)
Crusty buns or rolls, for serving
Heat oil in a large skillet over medium-high heat. While oil is heating, sprinkle salt and pepper over the whole roast. Sear the roast in the hot oil on all sides, just long enough to lightly brown the meat. This seals in the moisture and adds flavor.
Transfer seared meat into the slow cooker. Sprinkle with dry onion soup mix, or onion, and add water (omit if using fresh onion). Add beef broth.
Cook on high for 4-6 hours or low for 8-10 hours. When the meat shreds easily with a fork, shred the entire roast with two forks. Serve on sliced crusty rolls with a slice of swiss cheese. Serve with a side bowl of the juices from the meat, for dipping the sandwiches into.
Serves about 8.