French Dip Sandwiches

My aunt sent me this recipe along with several other crockpot recipes (she is such a great resource when it comes good food, and pretty much anything else, for that matter). This was the first one that I tried because 1) everything about it sounded really good, 2) I had most of the ingredients, and 3) because it looked super easy to make. Little did I know how good it would actually taste when it was done. When the roast had finished cooking, I was amazed at how delicious the meat was, and then to have it soaking in that wonderful au jus made it that much better! I don’t know that I will ever go back to the old way of making French Dip Sandwiches with the deli sliced roast beef and the packaged au jus. Once you try this recipe, I think you’ll agree – this is WAY better!!!

This is what you'll need:

3-4 lb. Beef roast

1 can beef consommé soup

1 soup can of water

1 pkg. Au Jus dry mix

1 pkg. Italian dressing dry mix

Stir together the consommé, water, and au jus mix. Add the roast and sprinkle Italian seasoning on top. Cook on low in the crockpot for about 8 hours. Remove; shred meat. Place shredded meat on 10-12 large, buttered, crusty rolls. Top with provolone cheese, then broil open-faced until cheese is melted and bread is lightly toasted. Serve with juices from the crockpot for dipping.

Give this a try - you'll be glad that you did!

You can easily freeze the shredded meat in the juices for a meal another day.  Just place the shredded meat and juices into a gallon freezer bag, label and freeze.  To serve:  Thaw.  Heat through in a crockpot on High for a few hours.  Separate the meat from the juices and assemble your sandwiches, using the warmed juices for dipping.