I posted about freezing meat earlier today. In the comment section someone asked me if I had a good french dip recipe. I have a couple I make so here they are. The first one is the easiest.
2 lb or so chuck roast
1 package dry onion soup mix
1 tablespoon dry mustard
I do not add liquid to this recipe. It has plenty of juices on its own.
Place meat in crock pot, sprinkle with soup mix and dry mustard. Cook on low for 7 or 8 hours. Cool, then, shred or slice. Place in Ziploc bag. Place the juices it cooked in, into a separate container or bag. Freeze. Defrost. If you do not have enough juice to use a sauce to dip in, add some beef broth to the meat juice when heating.
I hope that one makes sense. Let me know if you have questions. That one is really quite simple and plain. This next one is probably my husbands favorite french dip. It originally came from allrecipes.com. I will say though that it has beer in it. I do not want to get into a big discussion on the use of alcohol on this blog. We do not drink it, but I do cook with it some. It acts as a tenderizer and does make some things just taste better, especially cheaper cuts of meat.
INGREDIENTS
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
DIRECTIONS
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
