Here is my week 2 recipie, although it's now week 3 of my challenge. I am finding that it is a challenge to find recipies that I want to make in the slow cooker, I also have a hard time planning ahead to start it in the morning before I leave for work. This week when I asked Justin what I should make for my slow cooker challenge he said Macaroni and cheese with a big smile, but after some hinting he approved the making of French Dip Sandwiches. I found a base recipie in a taste of home cookbook and modified it to suit our tastes and scaled it down so we didn't have lots of leftovers.
French Dip Sandwiches
I Boneless Chuck Roast (2-3 pounds) cut into large chunks (I did 5 large pieces)
1/4 C water
2 1/2 C Beef Broth
2 tsp Dried Basil
2 tsp Dried Oregano
2 tsp Garlic Powder
1 tsp salt
1 tsp pepper
1/2 Med Onion (sliced)
Put the meat in slow cooker putting onion slices underneath and inbetween the meat chunks. Top with herbs, seasonings, water, and broth. DON'T brown the meat befire putting it in the slow cooker, I've learned that the meat is more tender and falls apart better if it goes in raw. Cook on low for 7-8 Hours.
Pull the meat apart discarding the fat. Strain the juices. toast tolls so they're crusty and don't fall apart when you dip your sandwich.
I dipped the meat back in the juice before putting it atop the roll so it was extra juicy. I also topped the meat with swiss cheese and broiled it until melty.
Serve your sandwich with the meat juices for dipping and something on the side, we served leftover mashed potatoes alongside. These were really good! Justin liked it so much he wanted another half a sandwich after his first was gone (He LOVED that he had the juice for dipping) I loved the taste and the fast that it involved very little work.
UP NEXT: slow cooker stuffed chicken and RIBS!!!