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!
