Laurie over at Passionate Penny Pincher sent me her recipes for the week. I may have to dig out my breadmaker this week…she has me craving homemade bread and cinnamon butter-YUM!
Head over and check out her latest recipes:
- Homemade White or Wheat Bread
- Texas Roadhouse Style Cinnamon Butter
- Pepperoncini Sub Sandwiches
- Easy Ravioli Night
I have a request for all of you chef-extrodinaires out there. I have promised my husband that I will make a French Dip Sandwich for him. I have a big chunk of beef and I am hoping one of you have a fabulous recipe! I can look one up online but I would prefer one that comes with a recommendation from someone who has actually made it 🙂
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I make french dips the easy way. Chunk of meat, a small jar of banana peppers, liquid and all (the little Mt Olive jars), package of Good Seasons Italian dressing mix (just the dry stuff), and a package of dry au jus mix. Cook all day on low in the crockpot or a couple of hours in the oven, whichever you prefer.
Take out, shred the meat, eat on rolls wit provolone melted on top, with the juice for dipping.
These are so good, and a family favorite.
I make french dips the easy way. Chunk of meat, a small jar of banana peppers, liquid and all (the little Mt Olive jars), package of Good Seasons Italian dressing mix (just the dry stuff), and a package of dry au jus mix. Cook all day on low in the crockpot or a couple of hours in the oven, whichever you prefer.
Take out, shred the meat, eat on rolls wit provolone melted on top, with the juice for dipping.
These are so good, and a family favorite.
This is not a French Dip recipe per se, but he will love it, I promise. This can be done in a crock pot or in an oven at 250 degrees. If in the oven, you will need to cover with foil. Sprinkle the meat with garlic powder and a seasoned-salt kind of deal. In a small bowl, mix 1/3 cup soy sauce, 1/3 cup wostershire, 1/3 cup brown sugar, and a few drops of Liquid Smoke. Pour over the meat. I let it cook all day in the crock pot till it’s falling apart. I shred it and put it on Publix’s French hamburger buns, and serve it with a little bowl of the juice for the boys to dip into.
This is not a French Dip recipe per se, but he will love it, I promise. This can be done in a crock pot or in an oven at 250 degrees. If in the oven, you will need to cover with foil. Sprinkle the meat with garlic powder and a seasoned-salt kind of deal. In a small bowl, mix 1/3 cup soy sauce, 1/3 cup wostershire, 1/3 cup brown sugar, and a few drops of Liquid Smoke. Pour over the meat. I let it cook all day in the crock pot till it’s falling apart. I shred it and put it on Publix’s French hamburger buns, and serve it with a little bowl of the juice for the boys to dip into.
This is my favorite recipe EVER!!! for 5 lbs of meat… put meat in crock pot, add 1 C. Holland house red cooking wine, 1 garlic bud crushed, 2 tsp salt, 2 tsp pepper, 2 tsp basil, 2 tsp oregano, 2 tsp parsley, 2 tsp garlic powder, 2 bay leaves, 1/2 tsp crushed red pepper and 21/2 – 3 C. water (enough to cover the meat. cook 6- 8 hrs on low. you can either cut or shred at this time ***be sure to remove the bay leaves before you shred*** put on your favorite bread and smother with mozz cheese and banana peppers… YUMMY
This is my favorite recipe EVER!!! for 5 lbs of meat… put meat in crock pot, add 1 C. Holland house red cooking wine, 1 garlic bud crushed, 2 tsp salt, 2 tsp pepper, 2 tsp basil, 2 tsp oregano, 2 tsp parsley, 2 tsp garlic powder, 2 bay leaves, 1/2 tsp crushed red pepper and 21/2 – 3 C. water (enough to cover the meat. cook 6- 8 hrs on low. you can either cut or shred at this time ***be sure to remove the bay leaves before you shred*** put on your favorite bread and smother with mozz cheese and banana peppers… YUMMY
I just cook the meat like you normally would for a beef roast, then shred.
The key is really crusty French bread to hold up to the au jus.
Cheese can be either mozzarella or Provolone, melted on top of the meat, of course.
Serve with classic au jus – thin beef broth, basically, OR beef gravy to dip. The thin broth soaks into the bread, giving one taste experience. The thicker gravy dip ….well, gravy’s just great however it’s served.
Can you tell I’ve spent time analyzing this sandwich? lol, it’s delicious anyway you make it!!
I just cook the meat like you normally would for a beef roast, then shred.
The key is really crusty French bread to hold up to the au jus.
Cheese can be either mozzarella or Provolone, melted on top of the meat, of course.
Serve with classic au jus – thin beef broth, basically, OR beef gravy to dip. The thin broth soaks into the bread, giving one taste experience. The thicker gravy dip ….well, gravy’s just great however it’s served.
Can you tell I’ve spent time analyzing this sandwich? lol, it’s delicious anyway you make it!!
I found the best French Dip recipe from Allrecipes.com that we’ve been using for about the last year- we love it! Put beef in crock pot with a can of French onion soup, can of beef consumme and a bottle of beer (I use Blue Moon- the recipe calls for a thicker sort of beer) Cook on high for 4 hours. Slice beef, put on french bread with your favorite cheese and broil to melt cheese. The au jus is wonderful! Hope you enjoy!~
Here is the recipe I have been using for years. My kids love it so much! I some times double it and freeze the extra for a quick lunch or dinner. It’s adapted from one I found in a Tast of Home Soup & Slow cooker magazine.
1 beef chuck roast (3 lbs) trimmed, 2 cups water, 1/2 cup soy sauce, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp garlic power, 1 bay leaf, 3 to 4 peppercorns (more if you like), 1/4 to 1/2 cup worchestershire sauce. Place roast in slow cooker, add water, soy sauce, worchestershire sauce, and seasonings. Cover and cook on high for 5 to 6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth, skim off fat. Serve beef on rolls and pour broth into small cups for dipping. Yield about 8 servings.