French Dip Sandwiches

Facebook
Facebook
Google+
http://helpclubformoms.com/french-dip-sandwiches/
Pinterest
Pinterest
Instagram
Follow by Email

FRENCH DIP SANDWICHES

By: Brandi Carson

During the summer it can be difficult to even want to cook dinner because it’s just too hot to want to turn on the stove. Well, I have a great hearty meal for you that goes in your crock pot and has that great slow cooked taste without heating up your whole house all day.  This recipe is great when you need to feed a crowd and is a great meal to prepare to display Acts 2:46. They broke bread together and ate in their homes with glad and sincere hearts. Invite some friends over for dinner, have them stay awhile and fellowship together.

Cooking a roast in a Crockpot requires it to be started in the morning but it also gets a lot of the work out of the way early leaving those busy summer evening more open. These tasty sandwiches can easily be customized to your preferences. My husband loves sautéed mushrooms while I love to load up caramelized onions, some of our kids don’t like any veggies on it some love both, and of course, you can’t forget the provolone cheese. Get creative!

Ingredients:

3.5 lb (at least) beef roast, bone-in is best, but any cut will work
32-64 ounces of beef broth, depending on the size of roast used
1-2 tablespoons Beef Better than Bouillon—1 for a small box of broth, 2 for a large box of broth
½-1 teaspoon garlic powder, use generously
½-1 teaspoon onion powder, use generously
1-2 teaspoons crushed rosemary, divided
salt and pepper, season to taste
olive oil for coating
6-12 hoagie buns

Optional ingredients for toppings:

provolone cheese slices
yellow onions, 1-2 large, thinly sliced
mushrooms, 8-16 ounces of your favorite
variety, sliced ⅓ inch thick

Quick Mom Tip: I usually buy my roast when they get marked down at the grocery store and freeze it right away until I’m ready to use. It’s a great way to save on a large hunk of meat.

Directions for Cooking Roast:

1. Heat heavy-bottomed pan on medium-high heat—cast iron is great if you have it. While pan is heating, thoroughly coat roast with oil, and season generously with salt, pepper, garlic powder, and half of the crushed rosemary. The larger the roast, the more of the seasoning it will need. Reserve the other half of rosemary for broth.
2. Sear each side of roast until caramelized and golden brown on each side.
3. While roast is searing, place beef broth, remaining rosemary, and beef bouillon in the slow cooker. Be sure to dissolve all bouillon in broth.
4. When roast is seared on all sides, place in slow cooker with broth mixture. Place lid on and cook on low heat for 6-8 hours or high for 4-6 hours. Larger roasts will take more time, so plan accordingly. The roast will be done when the meat is falling apart.

Directions for Preparing Toppings:

You can do prep work for most of the toppings in the morning while the roast is searing. You will just need to warm up the onions and mushrooms that evening.

Caramelized Onions

Cut onions in half and slice them as thinly as possible. Heat a large sauté pan, or Dutch oven, to medium-low heat. Add a generous amount of olive oil to the pan, and then add the onions to the pan, breaking them up. Stir occasionally until they are completely softened and begin to turn brownish in color. This can take 20-40 minutes, depending on the amount of onions.

Sautéed Mushrooms

Slice mushrooms to a good medium thickness, about ⅓ inch. Do not cut too thin or too thick Heat your sauté pan to a little higher than medium heat. Use cast iron if possible. Add a generous drizzle of olive oil to your pan, coating the bottom well. Now in my best Julia Child’s voice, I say, “Don’t crowd the pan!” Begin adding your mushrooms a little at a time. The goal is to only have a single layer of mushrooms without too much touching to prevent them from getting squishy. Cook the mushrooms in batches, or even use a couple pans at the same time. When you see the mushrooms browning on one side, turn them over. Cook them a little on the other side until they are browned. Remove from pan, and repeat with the next batch until all mushrooms are cooked, making sure you
oil the pan generously between batches. Now you are all prepped and ready to assemble your sandwiches!

French Dip Assembly

1. Remove roast from slow cooker, allowing as much of the broth to drip off the roast as possible. Set aside and allow to cool.
2. While meat is cooling, strain broth from any bits that may remain in it. Set broth aside for the dip.
3. Shred roast once it is cool enough to handle. Season to taste with salt and pepper.
4. Slice hoagie buns in half, keeping the top and bottom intact on one side, if possible. This helps keep all the yummy filling in when the sandwich is being dipped in the broth.
5. Lay buns butterflied open and broil in the oven for a few minutes until browned. Remove from oven.
6. Add shredded roast on one side of the bun and any desired toppings. Add provolone slices to the other side. Be sure to cover bun to keep it from burning when broiled.
7. Place back under broiler until cheese is melted and bubbly. Remove from oven, close sandwich, slice diagonally in half, and serve alongside a bowl of broth for dipping.

Steps For Cooking Meat:

 

Heat heavy-bottomed pan on medium-high heat—cast iron is great if you have it. While pan is heating, thoroughly coat roast with oil, and season generously with salt, pepper, garlic powder, and half of the crushed rosemary. The larger the roast, the more of the seasoning it will need. Reserve the other half of rosemary for broth.

Sear each side of roast until caramelized and golden brown on each side.

While roast is searing, place beef broth, remaining rosemary, and beef bouillon in the slow cooker, reserving a cupful to deglaze the pan after searing the meat. Be sure to dissolve all bouillon in broth.

When roast is seared on all sides, place in slow cooker with broth mixture. Keep pan on medium heat and add a little oil to the pan. Get garlic to mince.

Mince garlic and saute for several seconds until aromatic. Next, you will pour broth in the pan to deglaze all the goodness off the bottom of the pan.

Once the pan is deglazed pour the broth mixture into the Crockpot with the rest of the broth.

Place lid on and cook on low heat for 6-8 hours or high for 4-6 hours. Larger roasts will take more time, so plan accordingly. The roast will be done when the meat is falling apart.

Take meat out of Crockpot and shred separately. Season salt and pepper and mix well. Reserve broth to dip sandwiches in later.

 

Steps For Carmelizing Onions:

Cut onions in half and slice them as thinly as possible. To slice the onion turn it on its side and cut the ends off.

Turn it on its side and cut it in half.

This will allow the harder outer shell to peel off easily.

Now, the onion can be laid flat to slice thinly with ease.

 

After 0nion(s) are sliced, they are ready to be caramelized.

 Heat a large sauté pan, or Dutch oven, to medium-low heat. Add a generous amount of olive oil to the pan, and then add the onions to the pan, breaking them up.

Stir occasionally until they are completely softened and begin to turn brownish in color. This can take 20-40 minutes, depending on the amount of onions.

The onions can get even more brown than this, the darker in color they get the sweeter they get because the sugars are caramelizing more.

 

Steps for Mushrooms:

Slice mushrooms to a good medium thickness, about ⅓ inch. Do not cut too thin or too thick.

Heat your sauté pan to a little higher than medium heat. Use cast iron if possible. Add a generous drizzle of olive oil to your pan, coating the bottom well. Now in my best Julia Child’s voice, I say, “Don’t crowd the pan!” Begin adding your mushrooms a little at a time. The goal is to only have a single layer of mushrooms without too much touching to prevent them from getting squishy. Cook the mushrooms in batches, or even use a couple pans at the same time.

When you see the mushrooms browning on one side, turn them over.

 Cook them a little on the other side until they are browned. Remove from pan, and repeat with the next batch until all mushrooms are cooked, making sure you oil the pan generously between batches. Now you are all prepped and ready to assemble your sandwiches! 

Steps for Assembling French Dips:

Slice hoagie buns in half, keeping the top and bottom intact on one side, if possible. This helps keep all the yummy filling in when the sandwich is being dipped in the broth.

Lay buns butterflied open and broil in the oven for a few minutes until browned. Remove from oven.

Add shredded roast on one side of the bun and any desired toppings.

Add provolone slices to the other side. Be sure to cover bun to keep it from burning when broiled.

Place back under broiler until cheese is melted and bubbly.

Remove from oven, close sandwich, slice diagonally in half and serve alongside a bowl of broth for dipping.

Savor and Enjoy!

Brandi Carson

Brandi Carson

Hey mamas, My name is Brandi Carson, and I am a homeschooling mama to 5 littles, first generation Christian, lover of food, friends, and dark chocolate, frugal thrift shopper who loves to find a good deal or a new project to work on and create. I am a mama that became a Christian after I started having babies.

My husband and I got married very young and started a family right away. Life has been a series of many trials that we have had to work through, like having a daughter with severe ADHD, moving to 4 different states in 2 years, health problems and just life in general. Through the years the Lord has shown me so much grace and love and has taught me so much about how to be humble, show love and grace.

Each day I strive to be the best mama and wife I can be and fulfill the calling the Lord has placed in my life. I have a passion to help other mamas in any way I can. I am still a work in progress and make mistakes like everyone else and am nowhere near perfect but I am learning to pick myself up, forgive myself and keep seeking the Lord in all I do.

We are finally settled in beautiful Colorado Springs, Colorado for the past few years where the Lord has allowed us to build a house and grow roots. He brought me the Help Club for Moms and the amazing community I get to be a part of.
Brandi Carson

Latest posts by Brandi Carson (see all)

Facebook
Facebook
Google+
http://helpclubformoms.com/french-dip-sandwiches/
Pinterest
Pinterest
Instagram
Follow by Email

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *