crock-pot French Dip
My husband loves fires, really a little too much. For Dave, this blazing glory is a small fire. I think he has a problem!
… Crock-Pots Rock!
That’s all I have to say as an intro for this super easy and super delicious recipe.
Crock-Pot French Dip Sandwiches
3 1 /2 pound boneless beef chuck roast, all visible fat cut off and discarded
Salt and freshly ground black pepper, to taste
1 quart box or three 10.5 ounce cans beef broth
1 cup red wine
1 onion, peeled and coarsely chopped
2 garlic cloves, peeled and minced
Prepared creamy horseradish
12 pretzel rolls or Kaiser rolls, split in half
12 thin slices provolone cheese
Season the roast all over with salt and pepper.
Place the beef broth, red wine, onion, and garlic into a crock-pot. Place the beef roast into liquid.
Cook on low for 8 to 9 hours, or until the meat is falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Shred the beef and return to slow cooker along with 1 to 2 tablespoons of horseradish on low for 30 minutes.
Lightly toast the rolls and lightly spread horseradish on one side of the bun, then place a slice of provolone on top. Evenly distribute cheese between rolls.
Divide the beef between the rolls and spoon the beef juice into ramekins or other small bowls. Serve each plate with its own bowl for dipping.