April 11, 2008

French Dip Sandwiches

I found a recipe for these sandwiches on Baking Bites a few weeks ago. The first time I made it my Dad said, "Hey, this tastes better than Vito's!" (the local expensive Italian place). That's about as big of compliment as he gives, so look out, these are tasty. I made a few modifications, so here is my version. Throw this in the slow cooker in the morning and you'll be all set for a tasty dinner. My husband prefers BBQ so he just throws some BBQ sauce on his meat and everyone is happy (even if I think he's ruining it!) This is a nice, quick, versatile meal.

Slow Cooker French Dip Sandwiches

2-3 Lb. Beef Chuck Cross Rib Roast (or a similar cut of meat, whatever is on sale is what I usually buy!)
3 C. beef broth
3/4 C. white grape juice (calls for red wine usually but I always substitute juice)
2 cloves garlic, minced
2 onions, diced
1 packet onion soup mix
Crusty Rolls
Optional- Provolone cheese

Cover beef with pepper and place in slow cooker. Chop onions and garlic and add to the beef. Add the liquid and the soup mix and cover. Cook on high for about 5 hours (maybe 8 hours for low... but I always seem to be in a hurry!) Meat should be extremely soft and shred when you touch it. Pull it apart and let it sit in the juice for a few minutes before serving. Serve on halved rolls with reserved liquid for dipping. Enjoy!

*edit*- last time I made this I just omitted the juice and the soup mix, added a little kosher salt, and enjoy. Simple and delicious!