Wednesday, December 23, 2009

Roast dip sandwiches with au jus

Share Share to Facebook Share to Twitter Email This Pin This

I get asked this question a lot:  "Rachael, what recipe is going to blow my man's mind?" To which I respond (you guessed it) roast dip sandwiches with au jus. The name alone is intimidating. When I first heard of this recipe, I thought of weird french onions and soggy bread. Was the bread supposed to be soggy? Would I need a special soggy-bread machine? Does WalMart have a knock-off brand of this mystery machine?


Turns out it's so much simpler than that. To be honest, it's simpler than 90% of the recipes on this site. All you need is a crock pot. That's it. And an empty belly. That's a prerequisite, because this will fill you up. And the rest of the village family.

Ingredients:
  • Rump roast
  • 1 can of french onion soup
  • 1 can of beef broth
  • 1 can of beer (optional)
    • I use a can of Dr. Pepper, not because I'm opposed to beer, but because I just don't have it in the fridge.
  • Seasoning salt
  • Garlic salt
  • Hoagie french rolls
  • Sliced Provolone cheese
  • Butter
  • Onion (optional topping)
Directions:

In a crock pot, combine roast, beef broth, french onion soup and beer (or Dr. Pepper). Top generously with seasoning salt and garlic salt. Cook on low 8-10 hours. Sorry, no pictures of this.


Grab a few sandwich rolls. I use sourdough, which adds a tangy kick to the dish.


Cut them in half.


Butta' your toast. That's right. BUTTA' it.


Use 2 slices of provolone cheese and cover one half of each roll.


Lightly sprinkle the other half with garlic salt.


Broil on low heat until bread is slightly browned and cheese is melted and bubbly.


Using 2 forks, shred roast beef and place a generous amount on each sandwich roll. Top lightly with seasoning salt. Most picky eaters won't eat onions, but if yours does, you can put a few slices in a skillet on medium low heat with olive oil. Just let 'em sit, and once the onions are transparent, they're ready to be placed on top of the sandwich.


Spoon a bowl-ful of the leftover crock pot juices into a bowl (which is the au jus) and serve with garlic mashed potatoes. Then glance over at your man and watch his expression change as he stands in awe of this magnificent, meaty, miracle-of-a-dinner you made him.

Fun, ain't it?

Love and roast,


-->

2 comments:

  1. This is a lot like the "Marlboro man" sandwich by the pioneer woman which is a favorite of ours! I'll have to try yours out!

    ReplyDelete
  2. I've made that before! Although, I do have to say, this one is SO much easier :))

    ReplyDelete

Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy.