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Does anyone have the recipe for..

16 years ago

Well, I've searched as well as I can and cannot find the crock pot beef sandwich recipe anywhere. Could anyone help me? I think it was Ginger's Crock Pot Beef Sandwiches or something like that....Thank you so very much! I still have company and am looking for something easy and not too time-consuming for dinner tonight! I have made it several times and it's really good!

Kathy

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Comments (20)

dirtgirl07
16 years ago
here tis....

CROCKPOT FRENCH DIP SANDWICHES

Here is one that is delicious that is made in the crockpot. I am going to make it this coming week, probably Wednesday when I next make homemade bread so that I can make hard rolls to serve it on. Can't wait!.

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.

Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~
Posted by Ginger St. Thomas
gigi7
Original Author
16 years ago
YAY!!! Thanks so very much!!!!

I already had the beef ready, so now it'll be perfect!
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katefisher
16 years ago
Oh my. I think I'll have to print that out for this weekend. How about all day on low instead of 5-6 on high?

Thank you.

Kate
kandm
16 years ago
I make something similar to that but I add mushrooms to the gravy.
annie1992
16 years ago
kate, I think all day on low would be just fine, since I often use the crockpot to cook while I'm at work, things cook closer to 9 hours or more than 5 or 6, so it's low for everything except beans.

Annie
doucanoe
16 years ago
I will vouch for that recipe! I think I have made it at least 50 times! I even make it and freeze to reheat for dinner on my annual girl's camping trip...yes it is THAT good! LOL

Yes, all day on low will be fine.

Linda
sushipup1
16 years ago
Even easier in the crock pot:

dredge with flour and S&P a chuck roast and brown it, then into a crock pot with a large onion, sliced, and a few cloves of crushed garlic, add 1 cup red wine. That's it, unless you want to add other seasonings.
sushipup1
16 years ago
Or leave the flour off for more au jus type sauce.
gigi7
Original Author
16 years ago
Mmmmmm...smellin' good right now in my kitchen....perfect for company and cold weather!
lindac
16 years ago
I use beef stock instead of water....and red wine.....and because of the salt in the stock, I cut back on the soy sauce to 1/4 cup....and add a couple of tablespoons of worchestershire.
But I usually add more wine and broth for a 3 pound roast....as I want lots of "jus" for dipping!
And, I do it in a cast iron Dutch oven....
but out side of those few things...I do it exactly like that! LOL!
Linda C
katefisher
16 years ago
Thanks Annie and Linda. You know this might be good on New Year's Day since my husband and I will both be home that day/evening. Definitely going to do it in the crockpot. Yum.

Kate
julier1234
16 years ago
I'm trying this out today. However, I threw the meat in without searing it. Afterwards I wondered if it would've been better seared. Any advice? Too late now, but for the future.
claire_de_luna
16 years ago
Ah, a great recycling use for those little packets of silica gel! Thank You!
caliloo
16 years ago
Julie - I have made it both ways and though I do prefer it seared (adds that little touch of caramelization to the over all flavor) it is still very tasty when it isn;t seared. It will be jsut fine :-)

Alexa
doucanoe
16 years ago
Julier1234, You don't need to sear the meat before adding to the crockpot for this recipe. You are going to shred the meat when it's done, anyway, so searing the meat is totally unnecessary.

Claire...Huh?

Linda
mtnester
16 years ago
Oh, I'll bet Claire was trying to post to the Spice Questions thread and posted here by mistake. They were talking about using desiccants to prevent onion powder from clumping.

Sue
julier1234
16 years ago
Thank you Linda and Alexa - not going to worry about then!
shaun
16 years ago
I have a question on this recipe.

It calls for 4 peppercorns.

4 ??

Just 4? How's that going to do anything?

Are you talking about those little balls you put into the pepper grider to have fresh ground pepper? Those little tiny balls? 4 of them?
sushipup1
16 years ago
That's the trouble with recipes. 4 Peppercorns? Like my mother, way back when, thought she was so daring to put a hole clove of garlic into her spaghetti sauce to simmer and then remove it before serving. And she worried that the sauce had too much garlic.

I'd just give as many twists of the ol' peppermill as I like. I'm not about to count our peppercorns!
julier1234
16 years ago
So darn good!!! Oh and I am a recipe follower so 4 peppercorns it was (not a huge pepper fan anyways). It was perfect - all of it. Thanks Ginger! I want to try the other one she posted - with the pepperoncini.

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