Crock Pot French Dip
- 3 1/2-4 lbs boneless chuck roast
- 1/2 cup soy sauce
- 2 big scoops beef Better-Than-Bouillon
- 1 bay leaf
- 1/2 tsp ground rosemary
- 1 tsp dried thyme
- 2 TBSP minced garlic
- 1 tsp pepper
If you have extra time and want to go all out, sear all sides of your roast in a little olive oil before placing in the crock pot. Otherwise, place the roast and all other ingredients in the pot and allllmost cover with water. See the picture? Not entirely over the top.
Cook on low for a long time. A really long time. 10 hours is about the minimum, but 12 or 14 is even better. You want to cook it until the meat falls apart.
Taste and see if you need more seasonings. I usually end up adding a little bit more beef bouillon.
Serve on crusty, toasted French rolls topped with pepper jack cheese, Swiss, or mozzarella. Add a batch of caramelized onions. Ladle some of the au jus into tiny bowls and serve alongside. Utterly delish.
NOTE: Unless you’re feeding the whole football team, you’re likely to have a lot of leftovers. This is a perfect “batch cooking” recipe because you can just freeze half for later. Tera used some of that second half to make a beef burrito:
But as for me … well, call me a purist. I’d rather just have another French Dip: