The best things in life are free. Take this recipe for French Dip Sandwiches, for instance–totally free!
It’s true, you know. The best things in life really are free. So often we get bogged down in the cost of living and get so wrapped up in our first world problems that we forget to just stop and be grateful.
Late one night a few years ago I was performing the mundane task of taking out the garbage. I went out of the door, tromped across the driveway lugging the heavy bags, and heaved them into the garbage can. My mind was occupied with complex thoughts and concerns while the rest of me added to my family’s carbon footprint.
As I turned to walk back in the house, something caused me to stop for a moment and look up at the night sky. For some reason, the sky seemed particularly star-filled. Surprisingly I could see many stars that were typically hidden by the brightness of city lights.
Several minutes passed as I stood there silently staring at those stars. I found myself whispering a thank you to Heavenly Father for allowing me to have that moment. I have looked at the nighttime sky from all over the world, but at that instant I found that the only sky which mattered was the one at which I was then looking. That particular view of the stars was meant just for me. It was a blessing from God and it was absolutely free.
Each day I try to recognize the good things in life–the best things–and express my gratitude. Sometimes its a soft breeze, sometimes a covey of quail running across the back yard, sometimes its the voices of my grandchildren and sometimes its a good hair day. Maybe a good hair day isn’t free if you consider the cost of getting a hair cut and the price of styling products–but still, a good hair day is cause for gratitude, right? 🙂
Recipes also make it on my gratitude list. I can share recipes with family, friends and all of you. They are a means of making good food which in turn provides a variety of bonding experiences. Recipes provide an outlet for creativity and imagination and they can be used as a tool for building a talent. In a very real sense, for me, they are an expression of self.
Well, I sure went on walk about with this post! Who knew that a recipe for French Dip Sandwiches could inspire so much introspection? But hey, if ever there was an inspirational French dip recipe, this is definitely the one.
The beef and au jus are prepared in a slow cooker, so your kitchen stays cool and your time can be spent in other pursuits. The au jus is surprisingly rich and complex and this recipe makes LOTS of it. You can freeze any leftover au jus and save it for other uses. Because the beef is cooked in the slow cooker, it comes out very tender and perfect for French dip sandwiches. Choose a sturdy, bready bun will hold up well when dipped in the au jus. I buttered and toasted mine under the broiler for even more flavor.
French Dip Sandwiches {Slow Cooker}
Ingredients
- 4 pounds eye of round beef roast
- 1/2 cup low sodium soy sauce
- 2 bay leaves
- 5 whole black peppercorns
- 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary, crushed
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 8 cups salt-free beef stock (2 1-quart boxes)
- 8 crusty French rolls
- butter for spreading on rolls
Instructions
- Trim and discard all visible fat from the roast. Place trimmed roast in a slow cooker. If desired, the roast can be browned prior to placing it in the slow cooker.
- In a medium bowl, combine soy sauce, bay leaves, peppercorns, rosemary, thyme and garlic powder. Pour over roast.
- Add the beef stock and enough water to almost cover the roast, leaving about 1/4-inch of the roast above the level of the liquid. Cover and cook on low heat for 8 to 10 hours, or until meat is very tender.
- Remove meat from broth and set aside on a cutting board. Reserve broth. Slice roast thinly or shred with a fork. Cover to keep warm while preparing rolls.
- Set oven to broil. If rolls are not already sliced, slice them in half lengthwise down the side of the roll. Lightly butter the cut side of each half. Place buttered side up on two large, shallow baking sheets. Broil until golden brown.
- To serve: place meat on prepared rolls. Pour broth into 8 individual ramekins for dipping sandwiches.
Notes
- An eye round roast works very well for this French Dip. It is lean with a high proportion of meat and is shaped well for slicing. A bonus is that it is one of the least expensive cuts of beef. Because it is cooked in the slow cooker, the meat comes out very tender.
- Leftover au jus can be frozen and used in other meals such as soups, stews and in sauces.
You may also like these easy slow cooker meals:
Kalua Pork {Slow Cooker}
Italian Beef Sandwiches {Slow Cooker}
Beef Brisket for Tacos, Enchiladas and Tostadas {Slow Cooker}
Now this sounds fantastic and easy, can’t wait to make it. Is eye of round the same thing? I thought those were thinner, kind of like round steak…please help!!
Hi Julie. Something niggled at the back of my brain telling me that someone would have a question about the roast, but I clicked the ‘post’ button anyway. 🙂 I’ll get a another roast and take some pictures of it so that everyone will know the cut of beef to which I am referring. An eye of round roast is a very lean cut of beef and provides nice “deli-style” slices of meat. These roasts need to be cooked slowly over a longer period of time and should be sliced thin for serving. Until I can post pictures of an eye of round roast, please refer to this link for a nice tutorial with pics. ~Terri
Thanks Terri for the link. What a great lesson!!!
Oh Terri-this sandwich is right in our wheel house. I roast eye of the round roasts for rare roast beef for us-we have a meat slicer to slice it paper thin which is what I’d do with this delicious recipe. Thanks for a great slow cooker summer time supper! 🙂
My husband saw a meat slicer on Woot and HAD to get one. It has been great to have on hand for getting nice, thin deli-style slices of meats. Just as an FYI, this roast slices best when the meat is cold. Otherwise, it will fall apart because of the tenderness achieved in the slow cooker. It can easily be warmed back up, covered, in the oven or microwave.
What a recipe, thanks for posting it. 🙂
I use to eat beefs all the time in Chicago, LOVE THEM!!
Especially soak, I love my beef & roll soaked in the juices, I add some giardinieria all over the beef and I’m in heaven! Talk about yummy! LOL!!
Some people will not add that, but do go with green peppers, which are very good too.
You just have to cook them with your beef though.
Here, not one person has any clue as to what I’m talking about and you can not find a place that sells anything like a good ol’ beef. 🙁
Needless to say I make my own beef sandwiches.
I will definitely be trying out your recipe, it’s very similar to mine.
I just never used soy sauce in mine, I will give it a try.
This is why your blog is great for me, always new cooking ideas!
Giardiniera would taste great on this sandwich. It can also easily be turned into a pepper steak sandwich.
The soy sauce really adds lots of flavor to the au jus. I love this stuff!
forgot to mention….pinned! 😀
Thanks, Dalila!
I am going to make french dip for my family. I am not great at cutting my roast thin enough for this dish. I bout 3 lbs of eye of round and had the butcher to slice it thinly as possible. What would be the best way to cook this meat.
Hi Paula. I’m sorry, but I don’t have experience with cooking presliced beef for French dip. However, I did an internet search and found the following link that may be of help: 10-minute French Dip Sandwiches. Best wishes with your cooking adventure.