Wednesday, June 2, 2010

French Dip

WOW WOW WOW WOW WOW!!!!!  This was SOOOOOO good!  When I walked in the house after work today, the aroma was AMAZING!  Mmmmmmmm!!!  It took total willpower to not have seconds tonight!  I'm not gonna lie, I think this was the best French Dip I've ever had!  I've had some pretty darn good French dips in my life, but this tops it for sure!  The au jous was PERFECT!  I am definitely making this recipe for company!  They will be totally impressed and it's SOOOO easy!!!  I served my French Dip with Carrots just to be healthy, but I would definitely recommend fries with this!  If I had had the time tonight, some homemade baked fries would have really hit the spot!

I have to tell you, this French Dip almost didn't happen today!  We didn't have a blender snaphoo this morning like last Wednesday, but I did have a child crying for her mommy when it was time to leave.  It threw me off and I didn't get the meal into the Slow Cooker base before I left for work this morning.  I'd like to thank Maja and Ruth for taking their kiddos on a field trip today which made it possible for me to drive home and put my French Dip into the Slow Cooker.  Instead of cooking it on low, I just cooked it on High for 6 hours.  It was perfect!

Just a heads up, I searched EVERYWHERE for lamb for tomorrow's Indian Lamb, but no luck :(  I will make it into Indian Chicken and I'm going to push it to Friday.  I have to have French dip again tomorrow!  My mouth is watering just talking about the prospect of it!!!!!

This recipe is golden folks, and here it is.....

French Dip

3-4 lb. Chuck Roast (or any other type of boneless roast)
1 can Progresso French Onion Soup
1 can Campbell's Beef Consumme
1 bottle/can beer
1 onion, chopped into rings
8 dashes Worcestershire sauce
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
6 French Rolls
shredded mozerella cheese

In the Slow Cooker, pour the French Onion Soup, Beef Consumme, beer and Worchestershire sauce in.  Add the onion, garlic powder and onion powder.  Put the Chuck Roast on top.

Cook on LOW 7-9 hours or on HIGH 5-6 hours.

When ready to serve, heat oven to 350 degrees.  Cut rolls in half, butter them and add a sprinkle of Mozerella on one side of each Roll.  Cook in the over for 10 minutes.

Shred your Beef and put it onto your buns.  Serve with the au jous on the side for yummy dipping!  Enjoy!

TIPS:  I did all the prep work the night before so all I had to do in the morning was put the insert into the Slow Cooker and turn it on.....well, mid afternoon for me!  LOL 

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  1. This looks awesome! I am going to add it to the menu plan for next week!

  2. Excellent dinner. We will eat it again tomorrow. I would add some mushrooms to it the next time I make it. Henry would add some extra spice-but not sure which one. Great job!

  3. We are obsessed with this dinner!!!! Having it again for the 3rd time next week. (Yes, I am planning ahead as tomorrow I have to go shopping). We are going to add mushrooms, lots of them, and dry french onion mix. We will leave out the beer and beef consume soup as we don't like that much of the au jour. The mushrooms will give off extra water.

  4. Question- How did you make your carrots? Did you boil them? My husband and dad love sweet carrots that we get at a local Japanese restaurant but I didn't know if they would go well with this?

  5. These were just a generic brand of frozen carrots which I boiled. I make carrots glazed with butter and lemon juice which are AWESOME! You can use a bag of baby carrots, or peel and cut up your own. Melt 2 Tbsp. butter in a pan over med heat, add the carrots. Add 2 tsp. lemon juice, salt and pepper. Depending on thickness of carrots, cook 8-15 minutes I'd say. Add fresh, chopped parsley at the end.

  6. I made this last night and it was as great as described! Restaurant-quality french dip. My kids never had one before so were a bit suspicious of dipping into the unattractive brown liquid, but they really enjoyed it. Such a nice cold weather meal to come home to, too - made the house smell great when I walked in the door. I will be making this again. Thanks for posting this.

    1. Thank you so much for the wonderful comments!!!!

  7. I forgot to write about how awesome this recipe was. My husband said it was the best he ever had. My 2 year old daughter could not get enough of it and I was left with half a sandwich. YUMMY!! You have to try this. BTW it's so easy to make.

  8. This may sound like a dumb question but can kids eat this since its cooked in beer or does the alcohol get out when it cooks?