Tuesday, August 16, 2011

French Dip Dinner Tonight

3 1/2 pounds of Beef Chuck Roast (this is what I used tonight...you can also use rump roast)
16 oz beef broth (I use the Better than Bouillon organic beef broth its the best =D)
1 10.5 oz can condensed French Onion Soup
6 oz of cooking Red wine
1 tsp garlic powder
salt and pepper to taste
4-6 French Rolls
sliced provolone cheese

Trim any fat off the beef roast and season all over with salt and pepper. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place the beef chuck roast in the liquid.
Cook on low setting for 7 hours. Take beef out and rest it for about 15 minutes when done cooking.
Cut your French bread in half and put sliced Provolone cheese on each slice. Broil in oven for 3 minutes. Add the beef onto rolls and ladle the juice in slow cooker into a small bowl for dipping. Using the juice as its own dip is oh so YUMMY!!
note: I will post the Greek pasta salad in my next post

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