Saturday, October 2, 2010
RECIPE: Crock Pot French Dips
My Mom mentioned to me that she was making french dip sandwiches the other day... and all of a sudden I knew that's what I wanted for my birthday dinner!
It can't get much easier than this... tri-tip roast, dried onion bits, garlic, pearl onions, crimini mushrooms, chicken stock and soy sauce. That's all you need.
It really is this quick... plop the un-trimmed roast into the crockpot. Toss in the dried onion bits and crushed garlic.
Peel the pearl onions and slice them in half... toss them in too...
Add a few splashes of chicken stock...
And some soy sauce and mushrooms...
Yes, that easy.
About 3 hours later it looks like this... but it's not ready yet. Turn it over, replace the lid and resist the urge to open it again for at least 2 more hours.
When it's ready, slice it against the grain in thin strips.
Then strain the au jus... you can toss the remains of the very cooked onions and mushrooms. They've reached their flavor destiny at this point...
But don't hesitate to squeeze out the last bits of juice ... press the juice out with the back of a spoon. You want as much au just as you can get.
Remove any excess fat... and place the meat into a pot with the drained au jus.
If you'd like, dip the toasted side of the hoagie roll in the au just to soak up some additional flavor. Top with meat slices and if you're like us, some provolone cheese.
Serve it up with whatever side dish you think goes well with french dip. Tonight we did Braised Yukon Golds... so yummy!
But don't take my word for it... do it yourself. Here's the important stuff...
Crock Pot French Dip Sandwiches
Recipe courtesy Lori Tisdale
2-3 lbs tri tip roast
1 ½ tablespoons dried onion pieces
2 cloves garlic, smashed
8-10 small crimini mushrooms, quartered
1 cup pearl onions, halved and skins removed
1 tablespoon soy sauce
¼ cup chicken stock
½ teaspoon kosher salt
½ teaspoon black pepper
Without cutting off any fat, place tri tip roast into crock pot. Top with dried onion, crushed garlic and mushrooms. Add soy sauce and chicken stock to bottom of crock pot. Place lid on crock pot and go do something fun.
Once you can insert a fork and it comes back out of the meat easily, slice meat against the grain and set aside. Strain out any large pieces of fat, mushrooms and pearl onions out of au jus. Transfer au jus and sliced meat to large pot and set on medium low heat, cover and keep warm. Toast hoagie rolls, if desired. Quickly dip toasted side of bread into au jus and top with meat and additional toppings. We like provolone cheese.
High temp: 3-5 hours
Low temp: at least 8 hours
enjoy your time in the kitchen...
- ► 2011 (46)
- RECIPE: Spaetzle and Dill Sauce
- RECIPE: Swedish Meatballs with Dill Sauce
- Red Velvet was made for HALLOWEEN!
- Spices, spices, spices... a tip from Trader Joe's
- RECIPE: The BETTER Garlic Mashed Cauliflower
- Soup's On...
- Playing with pomegranates...
- A favorite: Trader Joe's Chocolate Croissants
- RECIPE: Spicy Chicken Soup
- Pear Pizzazz...
- RECIPE: Creamy Mashed Cauliflower
- Chef John Besh's Braised Beef Short Ribs... aka go...
- Kettlecorn WINNERS!!!
- FOOD IDEA: Encrusted Mahi Mahi
- RECIPE: Spinach Garlic Mashed Potatoes
- it's just a good treat... and a CONTEST!!!
- RECIPE: Quinoa with Almond-crusted Tilapia
- RECIPE: Crock Pot French Dips
- RECIPE: Braised Yukon Golds
- reorganizing a small corner of the kitchen...
- ▼ October (20)