French Dip Sandwiches
Source: combination of recipes
2-3 lb chuck roast*
1-2 cups beef broth
2 T red wine
1 med onion, sliced
1 large clove garlic, minced
opt: pinch dried thyme
coarse salt and fresh ground pepper, to taste
4-6 French rolls
sliced provolone cheese, optional
Trim excess fat off of beef roast and season meat all over with salt and pepper.
Combine all ingredients in crockpot, adding enough broth until meat is almost covered
Cook on low for 6-8 hours.
Remove beef and let rest covered with aluminum foil, for 15 minutes.
Slice beef and return to slow cooker on low for 30 minutes.
Toast the rolls and top with cheese, if using.
Skim fat off beef juice if necessary and divide into individual ramekins.
Divide beef onto rolls and serve each sandwich with its own dip.
4-6 servings
*Note: Even better if you can substitute roasted beef bones for the chuck roast to make the broth and pan sear beef filets before serving for the sandwich meat.