Flower and Sugar

French Dip Sandwiches

It was Matt’s turn again to bring in lunch for his co-workers as Wednesday Soup Day. This isn’t a soup, but it’s a fun sandwich, with lots of meat. Since he only works with guy folk – they seem to appreciate sandwiches like that. We sent it in with some store bought coleslaw and chips and a quick peanut butter treat.

The smell from these cooking all day was amazing! We saved a bit for our own dinner the evening the evening I made them. The soy sauce adds enough salt and it no longer tastes like soy sauce, and in this case I think the fresh thyme and rosemary from the garden really added to the sandwich. I think we’ll be making these again this fall. It’s also a good option if you are serving a large group of people – especially a large group of guy folk!

Recipe (From my Mom, she doesn’t remember exactly where it came from, but I would still recommend it!)

2 lbs of meat makes about 12 sandwiches

To Make the Roast

  • 2 lbs round roast (beef)
  • 3 cups water
  • 1 cup light soy sauce
  • 1 tsp dry rosemary or 3-4 sprigs fresh
  • 1 tsp dry thyme or 4-6 sprigs fresh
  • 1 tsp garlic powder
  • 1 bay leaf
  • 3 whole peppercorns

Place the meat on the bottom of the slow cooker. Add the liquid on top. If using fresh herbs, tie them together with kitchen twine into a bundle, it will make it easier to remove. Tie the peppercorns and bay leaf in cheesecloth for easy removal. If using dried herbs place them in cheesecloth with the bay leaf and peppercorn for a smooth jus. Add the garlic powder to the liquid, it will dissolve. Cook on high for 5-6 hours, and then shred the meat. Once cooled you can skim the fat off if desired, but save the jus (broth).

To assemble the sandwich

  • 1 hoagie roll
  • Desired amount of shredded meat
  • Thinly sliced provolone cheese

We hollowed out the bun a bit as the rolls we found were on the larger size. Place meat and cheese on the roll, and heat if desired. Dip the sandwich into warmed jus.

Note: You can double the meat, but leave the same amount of liquid and seasonings. The batch we made was 5 lbs of round roast to ensure we had enough for everything and it was well seasoned.

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