It was 100°F outside today, so the last thing I wanted to do was cook. I popped the stuff for French Dips in the crockpot and dinner was ready by the time I got home (I had to assemble sandwiches, but it wasn't bad at all!). This is one of our favorite crockpot meals. The photo is from one of the first times I made it. I didn't have the energy to take a "pretty" shot tonight.



Crockpot French Dips
Adapted from CLBB

1 3 pound chuck roast, all visible fat trimmed
½ cup low-sodium soy sauce
½ cup water
¼ cup low-sodium beef broth
1 bay leaf
3-4 whole peppercorns
2 teaspoons Italian seasoning
1 teaspoon garlic powder

For sandwiches:
Provolone, sliced
sandwich rolls
butter
garlic powder

Put first 8 ingredients in crockpot. Cover and cook on low for 10-12 hours. Remove roast and let cool. Mix garlic powder and butter and spread on rolls. Toast rolls, top with shredded beef and provolone, and bake or toast in toaster oven until the cheese melts. Put the leftover au jus into small bowls for dunking.

MacGourmet Rating: 5 Stars

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