French Dip Sandwiches

Sorry about the delay in posting, things have been rather hectic lately. My best friend is coming into town for a visit and I've been running around like a headless chicken trying to get everything ready for her. So due to all the busy-ness I've been using my crock pot a lot more lately.

I love French Dip sandwiches (fun fact: French Dip Sandwiches are what Vanilla Ice orders from Arbys). I order them all the time when we dine out. This recipe is good; better than most of the sandwiches out there. It is flavorful and less salty than restaurant recipes.

French Dip Sandwiches
3 lb. beef chuck roast
2 cans beef broth
1 (10.5 oz) can French Onion soup, condensed
Red wine to taste
Salt and pepper to taste
Garlic powder to taste
Onion powder to taste
French rolls
Sliced provolone cheese (or provel if you can find it)

Trim all the fat that you can from the roast. This is really important. I did not do this the first time I made French Dip Sandwiches and believe me, big, gloopy hunks of fat floating in your au jus is not attractive. Season the meat with the salt, pepper, garlic and onion powders.

Go ahead and place the roast in your crock pot. I don't remember the exact size of mine but you do want to use a fairly good sized pot. Cover that sucker with the broth, soup and wine. You can also add more of the seasonings if you so wish.

Cook on low for roughly 8 hours or on high for about 5 hours. Take two forks and shred the meat. You can toast the bread, broil the cheese, whatever you desire but I just pile meat onto the bun and cover it in cheese. The heat from the meat generally melts the cheese.

Serve the sandwiches with little (or big) bowls of the au jus for dipping.

Eat well my friends!