crock pot french dip sandwiches
2 rump or chuck roasts4 onions, quartered4 carrots8 cloves of pressed garlicbeef bouillon or stock
Put the roast in the crock pot and fill the pot with water (or stock) until the roast is half-way covered. Top with big chunks of onions and carrots (you'll remove them later), minced garlic, and a couple cubes or tsp of beef boullion (if you didn't use stock). Set crock pot to low for 6-7 hours.Drain out amazing juices for the "au juice" into a large bowl and shred up the meat, removing any large pieces of fat. Toss carrots or eat them...if you like mushy, salty carrots (no thanks)! Makes 10-12 sandwiches.
Serve with your favorite roll and a ramekin of au juice. We also added the cooked onions to our sandwiches--delicious!
recipe adapted from the kitchen of Mary Ahrendt