Best Sandwich Essentials Awesome French Dip Recipes

SANDWICH ESSENTIALS: AWESOME FRENCH DIP

Steps:

• 1. PREP/PREPARE
• 2. The top round is the largest muscle in the round, (top round, bottom round, eye of round). It is gristle-free when trimmed correctly, and will stand up to 8 hours in the slow cooker without falling apart. Rib eye is more traditional, but more expensive. After trying several cuts of beef, I think the top round does the best job for this recipe.
• 3. These are the French buns that I am using for this recipe. Actually, they are more like a small loaf, than a bun: https://www.justapinch.com/recipes/bread/savory-bread/bread-essentials-french-petits-pains.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Remove any excess fat, and thinly slice the beef.
• 6. Chef's Tip: If you place the roast into the freezer for about 30 - 40 minutes, it will firm it up, and make it easier to slice.
• 7. Roughly chop the celery.
• 8. Add all of the ingredients, except the beef, into a pot, bring to the boil, then reduce to a simmer, and stir for about 5 minutes.
• 9. Add the beef to the insert of your slow cooker, and pour the hot liquid over the top.
• 10. Slow cook on low for 8 hours.
• 11. When it cools, remove the beef from the broth, and pick out the celery bits.
• 12. Chef's Tip: Thickly cutting up the celery, makes it easier to remove it from the beef.
• 13. Use a fine-mesh strainer, to strain the au juice into a saucepan, then bring up to a simmer.
• 14. Cut open a nice crusty bun, and add a smear of brown mustard (if using), and then add some beef. This is a rustic sandwich, so pile it on.
• 15. Add a bit of hot au jus, slap on a piece of provolone, and stick it under the broiler for about a minute to melt the cheese.
• 16. Chef's Note: I opted out of the broiler, and just used my brûlée torch.
• 17. PLATE/PRESENT
• 18. Serve while nice and warm with a bowl of the au jus (for dipping), and maybe a dill pickle wedge, and some chips. Enjoy.
• 19. Keep the faith, and keep cooking.

FRENCH DIP SANDWICH WITH ONIONS

Steps:

• In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions., In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours., Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet., Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.