CROCK POT BEEF FOR SANDWICHES RECIPES

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CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES ...



Crock Pot (Slow Cooker) French Dip Roast Beef Sandwiches ... image

I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity!

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours

Yield 10 sandwiches

Number Of Ingredients 9

4 lbs bottom round beef roast
1 (1 1/4 ounce) envelope onion soup mix
1 (19 ounce) can progresso French onion soup (not condensed soup)
1 (12 ounce) can beer
3 beef bouillon cubes
1/4-1/2 teaspoon fresh coarse ground black pepper
salt
10 kaiser rolls (or your favorite hard rolls)
provolone cheese (optional)

Steps:

  • Place roast in 4.5 - 6 quart slow cooker.
  • Sprinkle with onion soup mix and then pour onion soup and beer over it.
  • Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
  • Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
  • Remove meat and slice or shred; return to slow cooker and cover.
  • Turn to low and let meat soak up the juices until ready to serve.
  • Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

Nutrition Facts : Calories 224, FatContent 3.5, SaturatedFatContent 0.6, CholesterolContent 0.2, SodiumContent 1329.5, CarbohydrateContent 38, FiberContent 2, SugarContent 3.1, ProteinContent 8.2

CHICAGO STYLE ITALIAN BEEF SANDWICHES (CROCK POT VERSIO…



Chicago Style Italian Beef Sandwiches (Crock Pot Versio… image

Chicago style Italian beef sandwiches. A real favorite among Chicagoan locals. This is one of the best sandwiches that you can eat in Chicago...especially with the giardinara or sweet peppers.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 11

1 (4 -5 lb) bottom round beef roast (boneless)
3 tablespoons dried oregano
2 tablespoons salt
2 tablespoons black pepper
1/3 cup garlic juice
1/3 cup olive oil
3 cups low sodium beef broth or 3 cups water
6 French rolls (Gonnella's or Turano's brand) or 6 Italian rolls (Gonnella's or Turano's brand)
1 (16 ounce) jar hot or mild giardiniera (Scala's or Vienna's brand)
green bell pepper, if you like your sandwich with sweet green bell pepper, add some bell pepper slices to the au jus 2 (optional)
mozzarella cheese, is optional for topping these sandwiches also (optional)

Steps:

  • In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
  • Remove the meat from the au jus and shred it with a fork until it is finely shred.
  • Return the meat to the crock pot full of au jus to get warm for 20 minutes.
  • After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
  • For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.

Nutrition Facts : Calories 850.3, FatContent 54.5, SaturatedFatContent 17.8, CholesterolContent 193.5, SodiumContent 2724.6, CarbohydrateContent 21.4, FiberContent 2.4, SugarContent 0.2, ProteinContent 64.8

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