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February 23, 2011

French Dip (Pot Roast) Sandwiches with Au Jus

Overall Ingredients:
  • 2-3lb London Broil
  • 2 pkgs onion soup mix
  • 2 Tbsp bouillon (beef or chicken)
  • 6 cups water
  • French or Bolillo Rolls
  • Creamy horseradish, mayo or mustard...whatever you like on your rolls
In the crock-pot put:
  • 2 cups of water
  • 1 pkg of onion soup mix
  • London broil (whole not sliced)
  • Let cook on "keep warm" or low for 6-8 hours.
  • After cooking time, pull meat out carefully & slice. Place onto rolls.
  • To the crock-pot, add the remaining 4 cups of water, the other pkg of onion soup mix & bouillon. 
  • Let heat well & dish into small bowls for each person.
Pot Roast/Shredded Version:
If you are feeling like a bit less work....let the meat cook up to 12hrs/overnight/all day & night, etc.
Then shred the meat while still in the pot.
Add the remaining ingredients & let cook another hr or 2. 
Place shredded meat onto sandwich rolls & serve with au jus.

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