Sunday, August 27, 2017

Slow Cooker French Dip

When the chef from your favorite Italian restaurants has a new Pinterest board you take note. Chef Edward Varipapa of Leon's posted on his Pinterest page the recipe for the Ultimate Slow Cooker French Dip. I knew someone in our house would love this for dinner. So I was off to Ferraro's for a Chuck Roast. The only hands-on part of the recipe was searing the meat. Okay, I also had to chop an onion.  6 hours later we had an amazing dinner. Real au jus! You will not want to waste a drop.

Here is the recipe. I cut this in half for the 2 of us and we do have leftovers.
4-5 pounds chuck roast
2 tablespoons canola oil
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
1 cup beef broth
1 tablespoon Worcestershire Sauce
1 can beer (I used Guinness)
1 yellow onion, diced
6 hoagie rolls
2 tablespoons butter
12 slices Provolone Cheese

In a large dutch oven, or if you have an aluminum insert for your slow cooker add the canola oil and heat on high.

Add the Kosher salt and pepper to your chuck roast. Brown on both sides aggressively (3-5 minutes on each side). Don’t move the beef before flipping (this lets the meat get a deep crust).

In a slow cooker add the meat, any meat juices from the pan, beef broth, Worcestershire sauce, beer and onions.

Cook on low for 6 hours.

Remove the meat and slice thickly. To assemble, butter your hoagie rolls and toast. Top with provolone cheese. In a small bowl add a cup of the liquid from the slow cooker and dip the sandwich in the bowl.
For the side dish I made a pasta salad. I had some extra cooked pasta that I did not add to Friday night's dinner. Always nice to have some cooked pasta in the fridge. 

Cooked macaroni
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 Tbsp. vinegar
1 Tbsp. Dijon Mustard
1/2 tsp. salt
1/8 tsp. ground black pepper
1 stalk thinly sliced celery
1 thinly sliced carrot
1/2 cup chopped black olives

Combine Mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, carrots, and olives. Serve chilled.

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