This is a great recipe for the slow cooker, as it takes a tougher cut of beef and by cooking it slowly produces a tender slice of beef perfect for beef dip. Serve with a green salad.
Ingredients:
2 onions, sliced
3-4 lb roast
½ Cup white wine or water
1 package onion soup mix
2-4 Cups beef broth
1 package “au jus” gravy mix
Buns
Cheese(provolone, mozzarella etc) optional
Directions:
Place sliced onion in slow cook.
Place roast in the slow cooker.
Sprinkle onion soup mix over roast.
Pour in wine/water.
Add enough beef broth to almost cover roast.
Cover, and cook on high for approximately 5-6 hours or on low for 10-12.
Remove meat from the liquid, allow to stand for 15-20 minutes and slice thinly across the grain or place in fridge and allow to firm up overnight and then slice.
Strain beef liquid and reserve the onions if you like.
Transfer beef liquid to a medium sized pot. Allow liquid to rest, remove any excess fat that is sitting on top. Stir in one package of the “au jus”.
Toast buns in oven,put beef, onions and cheese on one side of bun. Put bun with cheese under broiler to melt quickly. Top bun with other half of bun. Slice.
Put the hot beef dip in small individual serving bowls. Serve with a green salad.
Add enough beef broth to almost cover roast.
Cover, and cook on high for approximately 5-6 hours or on low for 10-12.
Remove meat from the liquid, allow to stand for 15-20 minutes and slice thinly across the grain or place in fridge and allow to firm up overnight and then slice.
Strain beef liquid and reserve the onions if you like.
Transfer beef liquid to a medium sized pot. Allow liquid to rest, remove any excess fat that is sitting on top. Stir in one package of the “au jus”.
Toast buns in oven,put beef, onions and cheese on one side of bun. Put bun with cheese under broiler to melt quickly. Top bun with other half of bun. Slice.
Put the hot beef dip in small individual serving bowls. Serve with a green salad.
 |
| Place sliced onions in slow cooker. |
 |
| Place roast over onions. |
 |
| Sprinkle onion soup mix over roast. |
 |
| Pour in wine/water. Then pour in beef broth. Cover and cook. |
 |
| Remove roast and allow to stand for 15-20 minutes or place in fridge to firm up before slicing. |
 |
| Strain the beef dripping and reserve the onions. |
 |
| Put drippings in a medium pot and remove any excess fat that floats to the top. |
 |
| Add package of the au jus to the drippings and stir until combined and heated. |
 |
| Slice the beef thinly. |
 |
| Put beef on buns. Add onions and cheese if you like. |
 |
| Pour beef drippings into individual serving bowls. serve with a green salad. |
No comments:
Post a Comment