Slow cooker French dip sandwiches, perfect for cooler weather
- 4 pd beef roast (preferably from an organic or free-range, antibiotic-free source)
- 10.5 oz of beef broth (I use Wegman’s store-brand organic broth or Pacific Foods organic)
- 10.5 oz of condensed French onion soup
- 12 oz dark beer
- 1/4 c low-sodium soy sauce
- 6 crusty sandwich rolls
- Swiss cheese slices
- Cut any excess fat off the roast and put it in the slow cooker. Add broth, soup, beer and soy sauce to the slow cooker. Cook on low for 5-7 hours, until the beef is cooked through but still firm. You don’t want to it to fall apart or be shredable. You want it to be firm enough to slice.
- When the beef is cooked, slice it against the grain to desired thickness, and put it back into the slow cooker with the juices.
- Preheat oven to 350 degrees F. Slice rolls and top with Swiss cheese. Toast in the oven until the rolls are crispy and the cheese is melted.
- Place the meet on the rolls and serve with the juices on the side for dipping.
- This usually makes enough beef for a second meal, and the leftovers freeze really well.
- I used to make this with whatever beer we had on hand, and it works with most beers, but my family agrees that when I use a stout, it turns out the best.
- If you don't usually keep beer around the house and you don't want to buy an entire six-pack just for one can or bottle, check to see if your liquor store sells single bottles. Many do.
- I usually serve this with raw carrots and my kid-friendly oven roasted potatoes. Here are some other side dishes that would work well with it.
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