MEAT FOR FRENCH DIP SANDWICHES RECIPES

Steps:

• Brown Chuck Roast in vegetable oil on both sides
• Add soups to chuck roast in the crockpot
• Slow cook on high for four hours or on low for 8-10 hours
• When slow cooker is done, move your roast to a bowl, remove fatty pieces and shred the meat.
• Pour the juice from the crockpot into a pan that you can simmer in your stovetop
• ** If you like a creamier french dip au jus combine 1 tablespoon of cornstarch and 1 tablespoon of cold water. Then, add that mixture to the soups and boil until you reach the consistency you want
• Otherwise, simmer au jus juice to reduce it to half (This will be your french dip sauce and it will be dang good.)
• Put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese
• Put sandwiches in the oven on low broil until the cheese is as browned as you like it - ENJOY!

Steps:

• Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
• In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
• Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
• Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.