French dip sandwiches are one of those super flavorful and filling dishes. The moist beef with that au jus sauce is just magical. My husband is a huge fan, so for his birthday I decided it was time to make something both new and awesome for him to try. I picked up a roast at the grocery, and decided to slow cook it in my crock pot since crock pot choices have yet to fail me. Plus, this let me make the au jus sauce right along with the roast!To get my ingredients down, I checked out a slow cooked roast beef recipe. The version on the site included a pre-made mix of seasonings, so I had to improvise a bit, and also added in a bit of brown sugar. I also used a bit of beef bouillon dissolved in water in place of beef broth.
In a medium skillet, I added olive oil, onion, onion powder, minced garlic, crushed red pepper, parsley, celery seed, paprika, and black pepper, then sauteed them for 2-3 minutes. Then, I poured in 1/2 cup of beef broth (I used 1/2 teaspoon beef bouillon granules dissolved in 1/2 cup water).
I let the onions simmer for about 5 more minutes on low, until they were translucent.
For the roast, I took a roast that weighed about over 2 and a half pounds and rinsed it cold water. After patting it dry, I mixed the salt, pepper, garlic powder, onion powder, white pepper, and black pepper in a small bowl, then seasoned all sides of the roast and placed it in the bottom of the crock pot
I set the crock pot to low and left it to cook for 8 hours.
Finally, I removed the roast and shredded it up with a fork before serving it on some cuban bread. I grabbed cuban bread at the grocery because it has a nice solid exterior while being soft enough in the center to really soak up the au jus. I kept the au jus from the roast, serving it in a small bowl to dip the sandwich in.
This roast was impeccable. The bottom round turned out so tender it just fell apart, and turned into the perfect sandwich centerpiece. The au jus was awesome as well - it had only a slight beer flavor but was quite tasty. I was never the main one to order a french dip, but this recipe has converted me to a french dip lover. This roast turned out so good I had to take a bit into work, and everyone was in love with it. I really liked the process of cooking the onions first; it got them to absorb some flavor from the seasoning up front rather than just absorbing the beef broth and beer in the crock pot. A few extra steps makes all the difference. Yum.
Crock Pot French Dip Recipe
Ingredients:
2 1/2-3 pound bottom round roast
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 cups water
2 teaspoons beef bouillon
2 tablespoons brown sugar
1 12 ounce beer (Yuengling)
1 medium yellow onion, sliced
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon parsley
1/2 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 loaf cuban bread
Instructions:
Rinse and pat dry roast. Season all sides of roast with salt, pepper, garlic powder, onion powder, white pepper, and black pepper and place in bottom of crock pot. Dissolve bouillon in water. Pour 1 1/2 cups beef broth and 12 ounces beer over roast. Add brown sugar. In a skillet, add olive oil, onion, onion powder, minced garlic, crushed red pepper, parsley, celery seed, paprika, and black pepper. Cook for 2-3 minutes, then pour in remained 1/2 cup beef broth. Simmer for 5 minutes, until onions soften. Pour over roast. Cook on low in crock pot for 6-8 hours. Serve on cuban bread.
I let the onions simmer for about 5 more minutes on low, until they were translucent.
For the roast, I took a roast that weighed about over 2 and a half pounds and rinsed it cold water. After patting it dry, I mixed the salt, pepper, garlic powder, onion powder, white pepper, and black pepper in a small bowl, then seasoned all sides of the roast and placed it in the bottom of the crock pot
Next, I poured in the beer and remaining beef broth, then poured in the cooked onions.
I set the crock pot to low and left it to cook for 8 hours.
Finally, I removed the roast and shredded it up with a fork before serving it on some cuban bread. I grabbed cuban bread at the grocery because it has a nice solid exterior while being soft enough in the center to really soak up the au jus. I kept the au jus from the roast, serving it in a small bowl to dip the sandwich in.
This roast was impeccable. The bottom round turned out so tender it just fell apart, and turned into the perfect sandwich centerpiece. The au jus was awesome as well - it had only a slight beer flavor but was quite tasty. I was never the main one to order a french dip, but this recipe has converted me to a french dip lover. This roast turned out so good I had to take a bit into work, and everyone was in love with it. I really liked the process of cooking the onions first; it got them to absorb some flavor from the seasoning up front rather than just absorbing the beef broth and beer in the crock pot. A few extra steps makes all the difference. Yum.
Crock Pot French Dip Recipe
Ingredients:
2 1/2-3 pound bottom round roast
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 cups water
2 teaspoons beef bouillon
2 tablespoons brown sugar
1 12 ounce beer (Yuengling)
1 medium yellow onion, sliced
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon parsley
1/2 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 loaf cuban bread
Instructions:
Rinse and pat dry roast. Season all sides of roast with salt, pepper, garlic powder, onion powder, white pepper, and black pepper and place in bottom of crock pot. Dissolve bouillon in water. Pour 1 1/2 cups beef broth and 12 ounces beer over roast. Add brown sugar. In a skillet, add olive oil, onion, onion powder, minced garlic, crushed red pepper, parsley, celery seed, paprika, and black pepper. Cook for 2-3 minutes, then pour in remained 1/2 cup beef broth. Simmer for 5 minutes, until onions soften. Pour over roast. Cook on low in crock pot for 6-8 hours. Serve on cuban bread.
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