Tuesday

Roast Beef for Sandwiches (or French Dip)



3-lb boneless chuck, roast (not frozen)
1 bay leaf
1 garlic clove
2 onions, large, sliced
1 tsp of thyme
2 cups beef broth
2 T. Worcestershire sauce
Montreal Steak Seasoning
1 T. vegetable oil

Season the meat with Montreal Steak Seasoning (be generous) and thyme. Heat vegetable oil in large frying pan on high heat and sear the roast on each side. Place onions in your crock pot or roasting pan (I made two roasts for a party and used a roasting pan) then place your roast on top. Add remaining ingredients and cook low and slow 5-6 hours or until the meat falls apart. 

This is a photo of my roasts placed in my roasting pan ready to be slow cooked.


Discard the bay leaf. 
Pull the roast out and shred with forks. 
Strain liquid into a large saucepan and place shredded meat and onions back in your crockpot.
Boil liquid until it has reduced by a third or so- doing this will concentrate your flavors if you choose to use the liquid for dipping. 
Place some liquid back with meat and onions and use the rest for dipping.

Serve with a crusty hoagie roll and provolone cheese.

Tips and Tricks:

If you want your onions to be more soft, you can boil them along with liquids to cook them a bit longer. 

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