There’s just something about a good French Dip. Dining at local joints or chains like McAlister’s, a French Dip has been one of my go-to’s for a special eating out delight. Never in my wildest dreams did I ever guess it would be so easy to replicate one at home with such superb taste. My sweet friend, Lora Hayes, who also was my cubicle buddy while I worked at our church back in Nashville, and I would often compare notes on what we were fixing for supper. She told me one day of her new favorite, easy, peasy dinner dish: French Dips. She had gotten the recipe from another sweet friend of ours, Misty Dunn. I could not wait to try it the very next day. Oh, my word. These things just melt in your mouth. AND you get to let this cook all day as if you had stood over a hot stove for hours and no one will be any the wiser. This has become one of my favorites to fix for special dinners with friends or to bring as ministry meals to folks. Wow. They’re just so easy, you just would never even know it with the all the flavorful bites of warm, soft toasted bread, engulfing a cheese-topped batch of roast beef. I’ve had several friends take over this recipe as one of their go-to’s as well, which I think is just excellent. This is just the gift that keeps on spreading warm, delicious cheer. So, spread it around! And don’t forget to dip it in the remaining Au Jus! Mmmmmm Mmmmmmmmmm Mmmmmmmmmmmm! OH- and one last thing. If you want to take these to the highest level of awesomeness, make Mel’s rolls and serve these on them!
2 cans of Beef Broth (or about 2 cups)
1 packet of dry Italian Salad Dressing
1 roast (I use various sizes and various cuts, but chuck roast is my favorite)
4-6 sub rolls
Sliced cheese of your choice (provolone, cheddar, aged white cheddar, muenster… those are some of our favorites!)
Place roast in slow-cooker. Sprinkle Italian dressing packet over roast and pour beef broth over top. Cook on low for 8 hours until roast begins to fall apart. Toast rolls with butter on one half and cheese on the other half. Top with roast beef. Ladle au jus in a small dish for each person and serve with sandwiches.
Yields: 4-6 sandwiches…maybe more depending on how big your roast is
Recipe Source: Lora Hayes & Misty Dunn
This week we’re partying with: Wake Up Wednesdays , What’s Cookin Wednesdays , Mandy’s Recipe Box , Chef In Training , Not Just a Housewife , Someday I’ll Learn, A Glimpse Inside , Two Yellow Birds Decor , The Better Baker: Weekend Potluck , Do Small Things with Love , Show Stopper Saturdays , Say Not Sweet Anne , Monday Fundays