I always seem to leave the best for last, and in my beer cooking quest stumbled across this delicious, simple, mouth-watering little gem.
Not many ingredients? Check!
Tons of slow cooked flavor? Check!
Beer? Check!
Hubby groveling at my feet for me to make it again? Check!
Don't be shy about using a nice dark beer, the ending flavor is deep and rich and tastes nothing like the beer itself. Smelling this cooking all day in the house definitely made my crockpot earn the nickname "the Slow-Torturer"
Slow Cooker French Dip Sandwich
Ingredients:
- One 2-3lb rump roast or chuck roast
- 1 can beef broth (14.5 oz)
- 1 can condensed French Onion Soup (10.5 oz)
- 1 bottle dark stout beer (Guinness)
- garlic powder
- onion powder
- Tbsp Worcestershire sauce
- French Rolls or Sub Sandwich bread (makes about 6 stuffed subs)
- butter for the bread
- Provolone cheese (or whichever you prefer)
1. Trim fat from roast. Get Worcestershire sauce and sprinkle several dashes on each side of meat. Sprinkle garlic powder and onion powder on meat and place in slow cooker.
2. In a bowl mix together broth, soup, and bottle of beer. Pour on top of meat in slow cooker (depending on the size of your crockpot you may not use 100% of the liquid, just be sure to not fill all the way to rim as it will boil over)
3. Cover and cook on Low for 7 hours.
4. After time is up remove meat and slice (or just let it fall apart it will be so tender). Add back to the crockpot and cook on low for 30 more minutes.
5. When it is time to eat: slice the bread, butter inside, and place on cookie sheet. Turn oven to broil and toast bread for 3-5 minutes, making sure to keep an eye on the bread so it doesn't burn. Add slice cheese to bread and place in oven for 30 more seconds till melted. (Don't skip this step! Toasting the inside of the bread keeps it from getting soggy)
6. To serve dip out juices from the slow cooker and place in individual small bowls for dipping. Scoop out meat with a slotted spoon, place on bread, dip and dig in!!!!
