When leaves start to change, my dinner menu changes, too. One of the first dishes I make every year is French dip. Everyone in my family loves it, and since I cook the beef in the slow cooker, it's a great meal for night’s when we have fall sports.
Last night one of my boys had batting practice until 6:30, and when he got home, it only took me a few minutes to throw the sandwiches together. Several years ago, I modified the Easy Slow Cooker French Dip recipe from Allrecipes.com, and its been a staple in my house ever since.
- 4 lbs. 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 cup 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 shreddable. 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 Fahrenheit. 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.