Would you believe that I made the French Dip last week and forgot to take a picture, then made it again, and forgot to take a picture AGAIN!? Can I still call it new mommy brain? Finley isn't four months yet. I guess you'll just have to make it, take a picture, and post it for me, ok?
We love the french dip/beef dip (whatever the heck you want to call it) from a local place called Italian Cottage, so I thought I'd give it a try. This is another super, super, super easy meal. If you can open a can and turn on your crock pot then you can make this. What's even better is it's one of Eric's favorite meals.
What you'll need:
chuck roast (or "chunk roast" as I prefer to call it)
1 can of beef broth
1 can of onion soup (or a packet of onion soup mix and a can of water)
peperoncinis (hardest word ever to spell) and juice from the jar (optional)
can or bottle of beer (optional)
The last two items just give a little more flavor. Although, honestly, I can't really taste either of them. Maybe it's just psychological. (Or just me?)
1. Put chunk roast in the crock pot.
2. Dump both cans in on top of the roast. Add water or more broth to completely cover the roast.
You could make your own beef broth and onion soup and it would be a heck of a lot healthier, but at this time in my life easier wins. And, besides, I used local, organic, grass fed cow, so that makes up for it, right?
This is where the pictures end and the imagination takes over.
3. Cook on low for 5-6 hours
4. Cut roast thinly against the grain and serve on high quality, delicious bakery bread. We used whole wheat rolls from a local place, Tin Roof Bakery. We prefer to toast the rolls and melt swiss or pepper jack cheese on them.
Dip in the au jus and enjoy.