Wednesday, February 22, 2012
My grandma's French Dip is pretty much the best that is out there. I have her recipe, because my mom put it in the recipe book that she made for me and my sister. But, unfortunately I couldn't find au jus packets, which is apparently the secret to delicious French Dip! So instead, I combined Grandma's cooking technique and a few other recipes that I found in order to create what turned out to be a scrumptious French Dip. It was so good that N claimed that I was holding out on him by not making this recipe sooner.
Cook time: 5 hours
Inspired by Grandma Betty and Allrecipes.com
2-1/2 pounds eye of round beef roast (or rump roast)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 cups beef broth
1-1/4 cups dark beer (like a Guinness)
1 packet French Onion Dip Mix
1 tablespoon Worcestershire sauce
1 medium yellow onion, sliced
2 tablespoons butter
French baguette or French rolls
Preheat the oven to 375°F. Salt and pepper the beef roast, place it on a rack in a roasting pan and roast it in the oven for 1 hour. After an hour, remove the beef from the oven and let it sit for about 10 minutes before carving it into thin slices.
Stir together the beef broth, beer, French Onion Dip mix, and Worcestershire sauce in the slow cooker pot. Place the carved beef, onion slices, and chunks of butter into the slow cooker. Turn the slow cooker on high and leave it for 4 hours. (I did stir the pot a few times as it cooked, just to make sure that all of the meat was under the liquid.)
Serve the beef on pieces of a French baguette or on French rolls, with a side of the jus for dipping. You can also melt a little bit of provolone or mozzarella on the sandwiches.