Crockpot French Dip

Ever feel like you’re a slave to trend?

Colored jeans?  Got ‘em in teal.

Blue mason jars?  Check.

Chevron & polka dots? Check & check

Crockpot French Dip? Check there, too.

In my defense, I made this before I saw the recipe explode all over Pinterest.  So does the internet need another recipe for Crockpot French Dip?  Probably not, but it’s on my bucket list, so the internet gets another recipe anyway!

Enjoy!

Crockpot French Dip

Adapted from The Spiffy Cookie

1 medium white or yellow onion

8 oz small Portobello mushrooms, sliced

2 cloves garlic, chopped

¾ cup beef stock

¼ cup reduced sodium soy sauce

½ cup water

1 tbsp Worcestershire sauce

1 tbsp spicy brown mustard

2-3 lb bottom round roast

Salt and pepper

6-8 hoagie buns

6-8 slices swiss cheese

Cut the onion into very thin rings and place them in the bottom of the crockpot.  Top with the sliced mushrooms and garlic.

Whisk together the beef stock, soy sauce, water, Worcestershire, and mustard.  Pour the mixture over the onions and mushrooms.

Generously salt and pepper all sides of the beef and place in the crockpot.  Cook on low for 6-7 hours.

Remove the beef from the crockpot and allow to rest on the cutting board for 5-10 minutes.  Meanwhile, strain the cooking liquid.  Place the strained liquid back in the crockpot along with the onions and mushrooms (discard the fat and other residue).  Set the crockpot to warm.

Use an electric knife to very thinly slice the beef.  Place the beef back in the crockpot for up to an hour before serving.

To serve, split each of thehoagie buns.  Arrange them on a baking sheet, split side up and broil for 2-3 minutes or until toasted.

Place several slices of beef onto each hoagie and top with a slice a cheese.  Return the sandwiches to the broiler and cook for 1-2 minutes of until the cheese is melted.  Add some onions and mushrooms to each sandwich and serve with au jus (the cooking liquid).

Serves 6-8