This recipe has been a great hit over at 101 Cooking for Two! It has received plenty of lovely comments from readers. Let’s take a look at what some of them have said about these French Dip sandwiches:
I always rave about your iron skillet filet recipe. I made this French dip recipe last night and took it to my parents’ home for lunch today. This is my new favorite recipe…Y…U…M! I did not have any leftovers to bring home, so I am making this again tomorrow!!!
I got such a big roast that we actually did have leftovers, and they tasted even better the next day. I left them in the cooled crock and just popped it in the fridge overnight, then next day I put it back on the warm setting in the morning. No one cared we were having it two days in a row so that got me a freebie day for cooking, woohoo!
Ingredients
3 pound beef roast, nicely trimmed
2 onions large sliced
2 cloves garlic crushed
2 cups College Inn beef broth
1/4 cup La Choy soy sauce
2 tablespoons Worcestershire sauce
salt and pepper to taste
To serve:
Hoagie buns
Kraft Provolone cheese
Instructions:
Start with a nicely trimmed beef roast. Salt and pepper to taste.
Over medium high heat add two teaspoon oil and when hot, brown the roast. Approximately 3 minutes per side.
Move roast to the slow cooker. Add two large sliced onions to the pan, cook for a few minutes until translucent, then add two cloves of garlic and cook one more minute. Add to the slow cooker.
Add two cups beef broth, 1/4 cup soy sauce and two tablespoons Worcestershire sauce. Mix well.
Cook on low for 7 hours. At the 5-hour mark remove meat from the slow cooker. Slice into 1/4 inch slices and return to the crock pot to cook for final 2 hours.
To serve, cut hoagie buns into half. Top the bottom half with meat and provolone cheese. Cook under a broiler for a few minutes until cheese is nicely brown. Also toast tops of buns for a brief time.
Serve with the cooking solution for dipping.
Quick Tip: Put the sandwich buns under the broiler for a quick minute just to brown them. That way they hold in the juices better!
Thank you to 101 Cooking for Two for this memorable recipe!
