French Dips

These turned out delicious.

Really easy to make - Really delicious to eat.

Here's all you do:

Add a sliced onion and garlic to your crockpot

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 by golly, don't neglect putting on a few pepperoncinis.

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.

Linked with Foodie Friday and Weekend Potluck.

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.