It's Slow Cooking Thursday again. The recipe I am sharing today is one that I've posted before, but it's been a few years. These sandwiches are a favorite in our house and we especially enjoy them in the summer.
.
French Dip Sandwiches
1 3-lb beef chuck roast
2 cups water
1/2 cup soy sauce
1 tsp rosemary
1 tsp garlic powder
3-4 whole peppercorns
1 tsp dried thyme
1 bay leaf
slices of swiss or colby jack cheese
bakery style hot dog buns
Place roast in slow cooker. Stir together water, soy sauce and seasoning. Pour over roast. Cook on low for 10-12 hours till meat is very tender. Shred meat with 2 forks. Place on hot dog bun with a slice of cheese. Pour broth into individual small cups and serve with sandwich for dipping.
For more slow cooking recipes visit Sandra at Diary of a SAHM.
I can smell this cooking, I think you should bring the leftovers to work...
ReplyDeleteMari,
ReplyDeleteNow this one I can cook anytime. I love french dip sandwiches. Matter of fact my hubby wants me to take him to downtown LA to Filippes for famous french dip sandwiches.
Hmmm may have to make these instead cause I could have them whenever I wanted.
Love and Hugs ~ Kat
Sounds yummy! I'll take mine with no cheese, please (or bay leaf either). Ha!
ReplyDeleteI'll have to give this one a try sometime. I'm bookmarking it.
One of my all time favorites. I use provolone cheese. Either way tho...they're super delicious.
ReplyDeletesounds good! CHEERS! Michele
ReplyDeleteThis is a favorite of ours too. I will have to try the thyme in it next time I fix it.
ReplyDeleteThis is one of my all time favorites. I look forward to inspiration from you for my dinner menu!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteAt first I couldn't leave a comment..then it left two! I deleted one...one is plenty..oh, now you have two, I can't win!!LOL
ReplyDeleteMmmm. A piece of swiss cheese and this sound like a match made in Heaven.
ReplyDeleteAm gonna have to try this! Love French dip sandwiches.
ReplyDeleteMade a roast in the crockpot last night. This morning i took it out, shredded the meat, threw chopped up carrots into the broth and cooked that a few hours, then assembled a Shepherd casserole with the carrots, some of the beef, mashed potatoes and gravy made with the broth. I also made roast beef sandwiches with horseradish sauce for lunch. And there's still some beef left that I plan to mix with homemade b-b-q sauce for sandwiches tomorrow. Love it when a roast provides several meals :-)
Keep these yummy recipes coming!
My mouth is watering!
ReplyDeleteThanks for he recipe.
xo
YUmmo! Book marking this one Thnx for sharing it ;-)
ReplyDelete