French Dip Sandwiches
My favorite obsession, um I mean, sandwich, these days is the Filet Foccacia sandwich from Outback. It is a dressed up version of a french dip sandwich & it is just mouth watering delicious! Using that as my inspiration, when I found the french dip sandwiches on Joelen’s Culinary Adventures
there was no question that I would be making them. This was so great to just throw in the crockpot before work & then quick to assemble that evening. This is a great weekend meal too, because it doesn’t take a lot of effort so you can relax! Great for football games or a party. The recipe below will make about 5-6 sandwiches but is easily doubled for a bigger crowd. These were absolutely delicious and had such a wonderful savory & hearty flavor! They’re going on the regular rotation and were great for leftovers too. (Updated with new pictures October 2011).
2 pounds beef chuck roast
1/2 tablespoon minced garlic
1/2 tablespoon dried rosemary
1/2 tablespoon chopped bay leaves
1/2 cup soy sauce
3 cups water
4 hoagie rolls or french bread, cut in half horizontally
4 slices provolone cheese (or cheese of your choice)
1/2 cup light mayonnaise
1/4 tsp. dried parsley
1/4 tsp. dried thyme
Place meat in crock pot. Sprinkle with garlic, rosemary & bay leaves. Add in soy sauce & water. Cover & cook on low for 6-10 hours until the meat is tender and is easily pulled away with a fork.
To assemble sandwiches:
In a small bowl, add mayo, parsley & thyme and stir to combine, set aside.
Take bottom piece of your bread roll & add the meat. Top with cheese. On top half of the roll spread a thin layer of the herb mayonnaise and place on top of sandwich. Place some of the au jus left in the crockpot into a small bowl & serve with sandwiches for dipping.