Want an easy, case no-fuss no-muss, malady recipe for din-din? Here you go friends. Be sure to use good red wine, a lager beer and not be prissy when seasoning the roast with salt and pepper. Translation = use lots.
Season and Sear
Deglaze and Dump {it all into the ole slow cooker}
Shred, toast your buttered bread on the grill and
Add a slice of provolone cheese. Then dig in with a little horseradish on the side.
Amen.
Slow Cooked French Dip Sandwiches
Author: Kathleen
Serves: 6
Ingredients
- 5 pound Sirloin Roast
- 1 medium Onion, halved and sliced
- 4 Garlic Cloves, smashed and peeled
- 2 tablespoons Olive Oil
- Kosher Salt & Black Pepper
- ½ cup Dry Red Wine
- 4 cups Beef Broth
- 1 bottle of Lager Beer
- 1 tablespoon Soy Sauce
- 2 tablespoons Sugar
- 8 slices provolone cheese
- 8 crusty rolls
- Horseradish Condiment {optional}
Instructions
- Bring the roast to room temperature, thirty minutes, before searing.
- Heat the two tablespoons of olive oil in a large skillet over high heat. Season both sides of the roast with salt and pepper. Sear each side of the roast for about 4 minutes. Remove the roast.
- Turn off the heat and deglaze the pan with red wine.
- Add the seared roast to a large five quart slow cooker; along with onions, garlic, wine reduction, broth, beer, soy sauce and sugar. Secure the lid and set the temp to high for 4 hours. {or low for 7 hours}
- Once complete, remove the roast and shred. Return the shredded meat to the crock pot and stir. Strain to serve the shredded beef and onions on a buttered and toasted French roll. Add a slice or provolone cheese and spoon the remaining au jus in little bowls for delicious dunking.
Bon Appetite.
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[…] out their Crock Pots. Way to go. I love an easy delicious meal. Due to the of the last post, Crock Pot French Dip Recipe , I have another one to […]