Sunday, August 10, 2014
ROAST BEEF SANDWICHES W/ French Dip
8 hours 10 mins
1 medium yellow onion
1 (15 oz) can low-sodium beef broth
¼ cup low-sodium soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp creole or dijon mustard
3 cloves garlic, roughly chopped
1 Tbsp fresh or dried Thyme
1Tbsp fresh Basil
1 Tbsp lemon zest
3 lb boneless chuck shoulder roast ("English" roast), trimmed
Season with salt, pepper and a cajun spice
Slice the onion into ¼-inch rings and layer in the bottom of the crock pot. To the
crock pot, add the beef broth, soy sauce, Worcestershire sauce, mustard,thyme,
basil and garlic.
Trim the meat of visible fat, season both sides of the roast and place on top of the onions.
Cook on low 7-8 hours. Remove roast to a cutting board and let stand for 1
10 minutes. Slice thin against the grain and return meat to the crock pot to
cook an additional few minutes, or up to 1 hour.
Toast the french bread until it gets a little crispy. Top the bottom half with meat,
onions, and a slice of cheese. Serve sandwiches with small bowls of jus for dipping.
I made homemade french bread.
Bread out of the oven ready to be sliced.
Beef resting for 15 minutes
Bobby's Cajun Cooking
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