Happy Friday! Sure hope you can join me at the Mt. Shasta Mall today. I’ll be there 10-3 for Kicks for Kids, our annual radiothon with the Active 20-30 Club of Redding, to raise money for back to school clothes and school supplies for kids in need here in Shasta County. In the meantime, plug in the crock pot and get to cookin’! Hope you have a great weekend!
Slow Cooker French Dip Sandwiches
2 Tablespoons olive oil
Kosher salt and fresh-ground pepper, to taste
2 packages Lipton dry onion soup mix
2 cups water
2 (14.5-ounce) cans beef broth
1 (14.5 ounce) can french onion soup
24 slices Swiss or provolone cheese
8 crusty rolls (I like ciabatta)
Prepared horseradish, for serving (optional)
Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with salt and pepper.
When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.
Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water, soup and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Strain the cooking liquid through a fine-mesh strainer into a large bowl, the ladle into individual ramekins. This will be your au jus.
Serve by piling the shredded meat onto sliced, crusty rolls with a few slices of cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the au jus for dipping. Also, serve with horseradish, if you like. Enjoy!