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Tuesday, December 23, 2008

French Dip Sandwiches



Last night I finished up the last of my Christmas shopping for Aaron. Since he is off work for Christmas break, the best time to wrap his gifts would be when he's still sleeping in the morning. So, I got up a few minutes early this morning, got ready for work, and got busy wrapping. I finished everything, cleaned up, and rushed out the door for work.

1 p.m. came around and I started to think of everything I need to do tonight, including dinner. In the rush this morning, I completely forgot I wanted to do an easy crockpot dinner tonight. I planned to make french dip sandwiches to use up some rolls we had from meatball subs a few days ago.

I had 2 choices at this point. One - I could call Aaron and see if he's up for trying to get it started and take my chances. Or two - scrap it and go out. Well, I've spent enough money lately and we already have the stuff to make it, so I decided to be brave, say a prayer, and give him a chance. I sent an e-mail with detailed instructions on where to find everything, including things like, you know...the crockpot.

He reported back successfully with one *almost* snafu - he opened a can of chicken broth instead of beef, but realized it before pouring it in! Good save, good save. He even added a little bit of minced garlic, worcestershire sauce, and instead of the condensed french onion soup, he used a dry pouch of french onion soup mix.

So now, as you can see, this recipe is so easy a Caveman Aaron can do it.

After the beef has cooked, slice it up, top with cheese if you want, broil until brown and melted, and then dip in the extra sauce.

Now I just have to come up with something to make with the open can of chicken broth.

Source: Allrecipes.com

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. (we did the high setting for 4.5 hours)

Preheat oven to 350 degrees F (175 degrees C).

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.

4 comments:

Stephanie said...

So glad it turned out! It looks great! I tagged you on my blog. Merry Christmas!!

Joelen said...

Looks wonderful and really satisfying! Great job!

Helene said...

Great sandwiche.

Merry Christmas!

Colleen said...

Oooh this looks great. Usually for French Dip I just buy some roast beef at the deli counter and heat it up in the beef broth - haha. I will have to try this instead!

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