Sunday, December 14, 2008

So I'd been craving the french dip roast beef my mom made, and finally, I checked the family cookbook she made us--and it wasn't there! So I e-mailed her, and she dug out the recipe and sent it to me, and I was able to make it last week. Roger's been putting the leftover beef in ramen (beef) soup for lunch.

And it's just so good (and simple), I have to share it. (Unfortunately, I don't remember which of her friends she got this from.)

Slow Cooker French Dip Roast Beef

3 lb beef chuck pot roast
1/3 c vinegar (I've used both--white & cider)
1 lg onion, cut up
3 bay leaves
1/2 t salt
1/4 t ground cloves
1/4 t garlic powder

Combine the ingredients & pour over meat (stab the roast a bit). Marinate overnight. Place all into crock pot in the morning. Cook on low for 10-12 hrs. Use French rolls or croissants (we used croissants at my mom's, but I made French rolls), split & line them w/spinach or lettuce leaves. (We skipped the greens.) Discard the bay leaves. Skim the fat off the top of the liquid and ladle au jus into dipping dishes. Shred the beef onto the sandwiches (careful--it's hot!). Enjoy!


Dreamybee said...

That sounds so easy! I love roast beef sandwiches, but the lunch meat version just doesn't cut it.

Dreamybee said...

Also, happy anniversary!