I am sure my mom will see this and go, “Well that’s how I’ve been making it for 30 years! Why has she just now figured it out??”
Well, I just now figured out how to make French Dip.
Let me just say it was pretty amazing.
My husband had to use hand signals to tell me that it was the best sandwich he ever had. I didn’t get the hand signals so he did end up having to stop eating long enough to verbalize that with his mouth still mostly full.
Watching him was a little bit like watching a lion eat an antelope on PBS.
NOTE: Since posting this recipe quite some time ago now, his enthusiasm over this meal has not changed.
Anyway, this was extremely simple and fast to put together. The great part of it is you can refrigerate it until you need it OR freeze it! So I made it on Saturday since I was doing other stuff in the kitchen and we just ate it on Monday.
Try it, you’ll be happy…
- 1 whole 2.5 To 4 your choice of beef, venison, goat or elk roast (we keep things flexible around here!)
- 1 whole Large Onion, Sliced Thick
- 3 cloves Garlic, Peeled
- ½ cups Soy Sauce
- 1 cup red wine or sherry
- ½ teaspoons Salt
- 4 cups Water
- Toasted, Buttered Deli Rolls
- Swiss Cheese
- Slice up the onions and toss in a crock pot.
- Set chuck roast on top of the onions.
- Add all remaining ingredients.
- Cook on low for about 10 hours.
- Shred meat with two forks until all large chunks are gone.
- Serve immediately or stick in the fridge overnight. If you put it in the fridge it makes it very easy to take the extra fat out. Just chip it with a spoon and remove the chunks.
- Serve on top of toasted, buttered deli rolls. Top with cheese (I used swiss) and place under the broiler if desired.
TO MAKE THIS A FREEZER MEAL- Somehow the flavors get enhanced when you freeze it. I have been making a double or triple batch when I make it and then I just bag up and freeze whatever is left of the filling and then I go ahead and either make or buy the rolls and stick them in the freezer next to the bags of filling.
- When we are ready to eat it, I place the bag of filling in a pot of boiling water for about 40 minutes until it is thawed and heated through. DE-licious.
Thanks: www.thepioneerwoman.com
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