French Dip Sandwiches

I HEART French Dip sandwiches!  I’m not really sure why but I just do.  I love to order them at restaurants/deli’s and love to make this recipe for them even more.  It’s such a simple meal and yet so delicious!  I could eat like 10 of them… Ok, I didn’t eat really 10 tonight but I ate 3 sandwiches.

They are so good that I really don’t even care that we had a poorly timed trip to Costco today (i.e. the kids at a few too many samples right before dinner and thus didn’t eat any of their dinner tonight) because I ended up eating their sandwiches as well as mine!  Yes, I love these French Dip sandwiches!

Oh, and as a bonus… it makes a large quantity so I was able to freeze most of the leftovers which will reheat super easily for another meal in a few weeks!  Love it!

IMG_0334

French Dip Sandwiches

3-4 lbs. beef chuck roast, trimmed of fat
1/2 c. soy sauce
2c. beef broth
2 tsp. dried rosemary
1 tsp. fresh minced garlic
10 black peppercorns
cheese of choice (I prefer provolone)
8 rolls

Combine all ingredients in slow cooker. Cook on high 4-5 hours or on low for 8-10 hours. (It’s better if you can do it on low… the meat seems to turn out a little more tender the slower you cook it.)

Remove the meat from cooking juice and shred. Return to juice to keep warm. Serve meat hot on rolls with cheese. Use remaining cooking juice for dipping sauce.

Food For Thought: There are two ways to do this meal as a freezer meal.  One way is to put all of the ingredients in a Ziploc baggie and keep in your freezer until the day you want to cook them.  Then, thaw overnight before cooking and pop into your crock pot.  Another is to cook it up and freeze the meat after cooking.  Be sure to put plenty of the cooking liquid in with the meat before you freeze it so that when you thaw and reheat the meat, it will stay tender. All you have to do to reheat is microwave!

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