A crockpot, that is! French Dip Sandwiches in the crockpot.
This sandwich is a favorite with my family. Really hearty and really easy. If you don't have a crockpot, just use a heavy dutch oven and braise it in the oven at about 300 degrees F for more than a few hours! I still can't bring myself to trust the crockpot when I'm not home, so I usually make this on a really lazy Sunday when we'll be home. Yesterday was one of those days. The weather is finally cooling off. It's been Autumn on the calendar but the temps have been slow to catch up here on Long Island. This is a perfect recipe for a cool, lazy afternoon. Your house will smell so good! I served it with a salad and a side of braised Baby Yukon potatoes and there you have a great dinner that takes no time at all. Well actually it was 6 hours in the crockpot, but almost no effort. No effort, my favorite kind of recipe.
Crockpot French Dip Sandwiches
Source: Ginger St. Thomas (Gardenweb Recipe Exchange)
2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 teaspoon dried rosemary
1 teaspoons dried thyme
1 bay leaf
1 teaspoon garlic powder
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split
Combine water, soy sauce, peppercorns, rosemary, thyme and garlic in a slow cooker, stirring until well blended. Place roast in the crock pot and cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth and shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.
It's really good topped with cheese, sautéed onions, mushrooms, peppers or whatever you like. My new favorite is roasted red onions and Jarlsberg!
I didn't have any fingerlings so I subbed a pound and a half of Baby Yukon Golds. Used a little less water. These were great. and if you happen to leave them on the stove a little too long, you get a nice caramelized bottom layer that was really good. I also used a little less butter.
Braised Fingerling Potato Coins
Source: Gourmet, October 2008
recipe by Melissa Roberts
2 pounds fingerling potatoes, peeled if desired
2 cups water
3/4 stick unsalted butter, cut into bits
3 tablespoons finely chopped flat-leaf parsley
an adjustable-blade slicer
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.