French Dip Sandwiches

In my continued attempt to embrace my slow cooker this year, I decided to make a whole roast.  Because I don't like plain roast (jeeze I really am not as picky as I sound and have a good reason for it), I made the roast with the goal of making Skinnytaste's French Dip Sandwiches (with a few minor edits)! This recipe sure was easy, but really, who wakes up 12 hours before dinner time to get the roast in the crock!  I think mine could have cooked longer, to create a more juicy roast, but it was still really good.  And we have been enjoying the leftovers for a quick easy dinner!

Servings:  Varies

Serving Size: 1 sandwich, see below

Points Plus: 8pp

Prep Time: 10 minutes

Cook Time: 8-12 hours

Level of Difficulty: Easy

Directions

In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker.

Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.

Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.

Ingredients

For The Beef

3 to 4 lb lean beef round roast, trimmed
1 T minced garlic, minced

1 t fresh rosemary (or 1 tsp dry), 1 T fresh thyme (or 1 tsp dry),
1 t kosher salt

5 cups of water

3 beef bouillon cubes

1 t Worcestershire sauce (I forgot to add this)

Fresh ground pepper

1 bay leaf

1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup)

1/2 tablespoon extra-virgin olive oil

3 large onions, thinly sliced

1/2 tsp Kosher salt

For the Peppers (makes about 2 cups):

1 large red bell pepper, cored, seeded and sliced into strips

For the Sandwich

Sargento Reduced Fat Provolone or Mozzarella Slices 

1 large green bell pepper, cored, seeded and sliced into strips

Whole wheat baguette or rolls, cut into 2 oz pieces



Pour the water into the side of the roast until it just cover the meat. Add beef cubes. If the water doesn't cover the roast you can add more and top with onions. Add the about 20 grinds on the old pepper mill and bay leaf to the water/broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.  Mine cooked for about 8, but was flaky, so who knows how long it should have cooked for!




An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.

Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.

Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.

Tip

Caramelizing onions is hard to do (in my opinion) when not suing a ton of fat.  The key is to cook them on a very low temp, so they don’t burn.  It can be done people, it just takes some patience!