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Tuesday

French Dips

These turned out really good.

I made them a couple of weeks ago by combining 2 different recipes off of Pioneer Woman Cooks. One was an Italian style and one was just standard, which is not a good discription of these French Dips because they are anything but!

Really easy to make - Really delicious to eat.

In fact, just posting this recipe got me thinking, I definitely need to be having me some.

My 4th grandbaby (Kathryn Elizabeth) will be here Thursday, YEAH, so that means relatives will be coming to town in a couple of weeks. If I can wait that long, I think these would be great for a dinner get together. I probably will have to have them before that too.

Here's all you do:

Add a sliced onion to your crockpot


and some garlic.


Set your roast down on top and sprinkle on Italian seasoning, salt, pepper and several fresh thyme sprigs.


Add 1/2 jar of whole pepperoncinis and 1/2 the jar of juice.
Then add 1 can of beef broth and 1 cup of water.

Here's what it looks like after about 6-8 hours in your crockpot. Looks good, right?


I toasted up some hoagies from our local grocery store deli, piled on some meat; then melted some provolone on top. And for goodness sake,,,
Don't Forget A Few Of The Pepperoncinnis On Top!!!
I think they're yummy as is, but the added flavor from cooking in all that delicious broth all day,,
well lets just say  it's really kinda magical. Nom Nom Nom!


Serve it up with some of the juice and you have yourself one delish dish.


Here's the one my hubby made. He is one onion lovin fella,
so he naturally had to have some of the onions on his.

Don't wait long before trying this one - It will become one of your go-to meals, I promise.


French Dip Sandwiches

Ingredients

1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 large onion, sliced
3 garlic cloves, chopped
1 can Beef Consomme Or Beef Broth
2 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
Pepper
3-4 Thyme Sprigs 
1 cup Water
½ jar (16 Oz) Pepperoncini Peppers, With Juice
Sliced Provolone cheese, or cheese of your choice 
Buttered, Toasted Deli Rolls

Preparation Instructions

Combine onion and garlic in the bottom of a crock pot. Lay roast on top and sprinkle with Italian seasoning, salt, pepper and thyme sprigs. Add pepperoncinis, their juice, water and beef broth. Cover and cook for 6-8 hours or until meat is very tender and easily falls apart.

You can also cook this in a heavy pot or dutch oven, covered, in the oven at 275* for 5-6 hours or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

When done completely shred meat. Serve immediately, or keep warm in pot or over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

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