Fredrick's French Dips
Natalie Fredrick (wife of Jared)
This recipe was originally in the "Keeping Up" cookbook that my good friend Grace Ivory published. She and I lived in Chicago together and we shared a love of cooking - and eating. On cold days we were known to sit in one of our apartments together and eat an entire 9 x 13 pan of some sort of cookie bar. Good thing we were in our 20's! But back to sandwiches, French dip have always been my very favorite - ever since I was a little girl. This is my go-to recipe when I'm taking dinner to someone.
1 (3 lb.) cross rib, rump, or eye-of-round beef roast
1 (10 3/4 oz.) can beef consommé
1 1/2 cups water
1 Good Seasons Italian Dressing Packet
1 au jus gravy packet (any brand will do)
Sliced swiss cheese for serving
Hoagie buns for serving
Place roast in a crockpot. Whisk ingredients together and pour over roast. Cook on high in the crockpot for 6-8 hours or until you can shred it easily with a fork.
Place shredded meat on hoagie rolls and top with Swiss cheese. Broil sandwiches open-faced until cheese is melted and rolls are browned. Serve with strained au jus mixture.
This recipe was originally in the "Keeping Up" cookbook that my good friend Grace Ivory published. She and I lived in Chicago together and we shared a love of cooking - and eating. On cold days we were known to sit in one of our apartments together and eat an entire 9 x 13 pan of some sort of cookie bar. Good thing we were in our 20's! But back to sandwiches, French dip have always been my very favorite - ever since I was a little girl. This is my go-to recipe when I'm taking dinner to someone.
1 (3 lb.) cross rib, rump, or eye-of-round beef roast
1 (10 3/4 oz.) can beef consommé
1 1/2 cups water
1 Good Seasons Italian Dressing Packet
1 au jus gravy packet (any brand will do)
Sliced swiss cheese for serving
Hoagie buns for serving
Place roast in a crockpot. Whisk ingredients together and pour over roast. Cook on high in the crockpot for 6-8 hours or until you can shred it easily with a fork.
Place shredded meat on hoagie rolls and top with Swiss cheese. Broil sandwiches open-faced until cheese is melted and rolls are browned. Serve with strained au jus mixture.
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