Wednesday, May 30, 2018

French Dip Sandwiches


2.5-3 pond Beef Roast
Salt and pepper
1 tsp. garlic powder or granulated
2   1 ounce packages dry onion soup mix
1 tbs. worcestershire sauce
2 cans beef broth
1 cup Water
6-8 large buns or 12 rolls (I prefer rolls)
Optional topping: Provolone cheese, swiss cheese or my favorite grilled sweet onions

Place roast in a crock pot.  Pour water, beef broth and Worcestershire sauce over the roast.  Sprinkle salt, pepper, garlic and onion soup mix over the roast.  Cook on low 8-10 hour, or 4-6 hours on high until meat is easy to shred.

When roast is done, split your rolls in half and butter both sides of the bread and broil it until toasted. If you are serving with cheese you will want to top your buns with roast and then cheese and broil until cheese is melted. And top with onions if you like.


Ladle juice into small cups for dipping.



Food for Thought: "...Be strong and of good courage; be not afraid, neither be dismayed: for the Lord thy God is with thee- Pres. Monson

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