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Hey Lisa
Posts:
2,208
From:
Oregon
Registered:
9/27/06
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(9 of 9)
Nov 24, 2009 6:15 PM
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Oooh, they're so good, Janet! Once I went to a higher-end place where they had just run out of the shredded beef so they substituted a large slab of perfectly rare prime rib. I'm not sure you can go wrong with meat, juices, and good bread. LOL
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Lisa
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Janet S.
Posts:
1,527
From:
Canada
Registered:
8/16/05
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(8 of 9)
Nov 22, 2009 11:27 AM
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How have I managed to go through life without running into French Dip? As I read the recipes it sounds like something I've seen on Diners, Drive-Ins and Dives but not a staple on restaurant menus here, at least that I remember. It sure does sound good though! • Janet
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ldbayou
Posts:
21
From:
Texas Bayou
Registered:
7/19/09
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(7 of 9)
Nov 22, 2009 11:00 AM
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Jennifer and Lisa: Both recipes sound delicious. I have copied them both and will give them a try after the holidays when we are tired of the leftovers!
Now a question-Is there a way to copy a posted recipe from the forums (such as yours) and transfer it to my recipe box? I have wanted to do that so many times but don't know how or if it can be done. Help?
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ldbayou-If it isn't broken, it's only because I haven't touched it yet.
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Jennifer F.
Posts:
4,013
From:
moreno valley,ca
Registered:
6/11/07
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(6 of 9)
Nov 21, 2009 9:56 PM
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Yum!  -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
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Hey Lisa
Posts:
2,208
From:
Oregon
Registered:
9/27/06
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(5 of 9)
Nov 21, 2009 4:55 PM
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> Lisa, can't you order it at Arby's minus the cheese? I do ask them to make them without cheese now and still sometimes they just toss one in the bag that has cheese. It's been a while since I've been to Arby's. I'm disappointed that they changed them at all and that a regular "french dip" wasn't on the menu the last time I went - it's a "philly beef and swiss" now - they changed the rolls too; they're not like they were when I fell in love with their french dips. I got spoiled by the way they used to be. So now I make my own. Homemade is so much better anyway.  They're really good using a pork roast too - minced garlic, minced onion, a can (or box, whatever) of chicken or beef stock, salt, pepper, celery salt, and cayenne pepper in the crock pot. When cooked through, slice thin and pile loosely on hoagie rolls ( I like something labeled "outdoor rolls" at Albertsons or individual sourdough french rolls from nearly anywhere). Dip in "au jus" which really only means "with [its own] juice". I serve steak fries with this along with some sort of green veggie. -- Lisa
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Jennifer F.
Posts:
4,013
From:
moreno valley,ca
Registered:
6/11/07
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(4 of 9)
Nov 17, 2009 7:00 PM
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Lisa, can't you order it at Arby's minus the cheese?
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Jennifer F.
Posts:
4,013
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 9)
Nov 17, 2009 7:00 PM
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I think everything is better with cheese......well except for maybe ice cream and Chinese food-lol!
I think Mozzarella, Swiss, or even Cheddar could be subbed for the provolone with equally tasty results.
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Hey Lisa
Posts:
2,208
From:
Oregon
Registered:
9/27/06
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(2 of 9)
Nov 17, 2009 5:42 PM
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I love a good french dip sandwich. This sounds *amazing*. I'm so glad you shared this recipe! I will be leaving off the cheese though, I'm afraid. I think Arby's ruined their french dip when they added cheese to the "normal" menu item. I miss the original french dip and am always trying to make a good one at home.
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Lisa
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Jennifer F.
Posts:
4,013
From:
moreno valley,ca
Registered:
6/11/07
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(1 of 9)
Nov 17, 2009 4:48 PM
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This recipe is from Taste of Home's Slow Cooker Favorites.
I noticed hundreds of rave reviews for it, so I tried it and it was great. Serve it on toasted hoagie rolls with melted provolone cheese-yum! Great football food!
1 boneless beef chuck roast, 3-4 pounds
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 teaspoon beef bouillon granules
French or Hoagie rolls, split
Halve the roast and place in a slow cooker. Combine the soup, consomme, broth and bouillion; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and shred with two forks. Serve on rolls.
Skim fat from cooking juices and serve as a dipping sauce.
I took some of the reviewers suggestions and seasoned my roast and browned it before putting in the slow cooker. I added sliced onions, minced garlic, black pepper, Worcestershire sauce and a bay leaf to the ingredients in the slow cooker.
I shredded my meat and added it back into the slow cooker with a little of the cooking juices to reheat and keep warm until we were ready to eat. I strained the rest of the juices into a saucepan and heated it up on the stove and served it in little cups to dip our sandwiches in.
Skimming the fat from the broth can be a little tricky. It is much easier if you can make the roast ahead of time and let the juice cool off so the fat will rise to the top and can be easily removed.
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Edited by 2864590 at Nov 17, 2009 1:50 PM PST
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