Mouthwatering Beef Dip Sandwiches

Today it is horrifically cold here in ND.  My Pilot registered a frigid -15 this morning on my way to drive the kids to school.  I always feel for the teachers on those days, because you know the kids won't be going outside which means (at least for my kids) that they will be a bit off-kilter (a.k.a. hyper;).  There are so, so many reasons that I love ND...this is not one of them.  Don't get me wrong, I love the 4 seasons and the snow.  I don't even mind colder weather!  When the temperature dips well below zero though, I start to dream of tropical vacations.  

This sandwich is a perfect winter meal.  Hearty, easy, and delicious (my favorite beef dip recipe to date).  In my opinion, this is best slow cooked for at least 10 hours on low & refrigerated over-night.  When it is nice and cold, the hardened fat (I know, so appealing) will rise to the top and you can easily remove it.  Then you can just reheat it in the slow cooker and enjoy!  Let me add, this is not necessary.  We had this for Super Bowl Sunday and I just cooked it for 10 hours.  We ate it and it was delicious.  I did this for the leftovers last night though and I thought it was even better.

Mouthwatering Beef Dip Sandwiches

4 lbs. beef chuck roast

1 Tbsp. minced garlic

1 Tbsp. dried rosemary (I like to use the crushed variety)

3 bay leaves

1 c. soy sauce, preferably low-sodium

1 can French onion soup, condensed

1 can low-sodium beef broth

3 c. water

Crusty Rolls

Provolone Cheese Slices, optional

Horseradish Sauce, optional

Banana Peppers, optional

Place roast in slow cooker.  Season with garlic, rosemary, and bay leaves.  Pour in soy sauce, French Onion soup, beef broth, and water.  

Cook on low setting for 8-10 hours (if you have the time, longer is better).  

I like to pile my shredded beef on a crusty roll and top with provolone cheese.  Next, I like to pop in under the broiler for a few minutes until the cheese is melted and the bun begins to brown.  Finally, I like to top it off with horseradish sauce and banana peppers.  

Serve with bowls of au jus.

**Note: If you have left over au jus, it is a great base to make French Onion soup!


Cooking on Today's Date 2010: Champagne-Feta Risotto (Still my favorite Risotto.  This post also proves that my food photography, while leaving much to be desired, has markedly improved.  At this point, I think I just need a better camera.)