This was not the most exciting week of the challenge for me. I do slow cooking when I DON’T want to think too hard about what I’m cooking. Just throw it in a pot and forget about it. That said, I’m supposed to be expanding my horizons here, so I looked through a slow-cooking cookbook that I had been given a while back and found a recipe for one of my favorite meals, French Dip Sandwiches.
For me, a French Dip Sandwich is an easy meal made from Steak-ums or frozen Philly Beef meat, topped with cheese on a toasted bun, and dipped in Campbell’s French Onion Soup. (Don’t knock it ’til you’ve tried it!) But this sounded delicious so I tried it. Here’s the recipe:
3 1/2 – 4 pound chuck roast
1/2 cup soy sauce
1 bay leaf
3-4 peppercorns, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 Sandwich Rolls, split
Place roast in 5 quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water until roast is almost covered. Cover and cook on low 7 hours or until very tender. Remove roast, reserving broth; shred with 2 forks. Place shredded meat in sandwich rolls and serve with reserved broth for dipping.
I didn’t really love the results, but it was edible. The au jus was a little strong as I ran out of soy sauce and substituted a bit Worcestershire sauce in its place. I probably won’t make this again, but you might like it.
My rating: 2.5 out of 5. Meh.
Hubby’s rating: ?????
Difficulty rating: 1 out of 5. Easy!
In other news, I’m woefully behind on 52 weeks of baking! Prepare to have your sweet tooth over-stimulated this week! And get ready for another 52 weeks of cooking challenge: Coffee!