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French Dip Au Jus

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  On Sundays if I am really on the ball, I like to throw something into the crockpot before I leave for church so that dinner is ready and waiting for us when we get home.  We’re usually starving by that time.  I am much less inclined to munch on something I shouldn’t if dinner is ready and waiting!  I reckon I am not alone in that! 


 I have to say that the French Dip is one of my favourite hot sandwiches.  I confess, I am not a real fan of  Pulled Pork.  I know that lots of people adore it.  I am also not a real fan of chicken in the slow cooker.  I know, once again . . .  lots of people adore it.   I do however like what the crock pot does to beef.

 Some of the cheaper cuts of beef lend themselves beautifully to slow cooking . . . the recipe itself calls for a sirloin tip roast, but I used a brisket.  I love the flavour of beef brisket, and this recipe renders it succulently moist and tender . . .  fork tender.

 The meat cooks for hours in a delicious au jus, which makes it beautifully flavourful and moist . . .  and also creates the sauce for dipping.   Can you say FABULOUS?

Fork tender beef, well flavoured, shredded . . .  and piled onto a nice soft hoagie bun and then topped with a slice of Swiss cheese . . .  the heat from the meat melting the cheese down into that tender succulent beef, but that’s not all . . .  dipped into that beautiful sauce and eaten . . .  Sigh.   Bliss.  Pure Bliss.  Especially when you are absolutely famished and can’t wait to eat!

*French Dip Au Jus*

Serves 12

Tender melt in your mouth beef, tucked into rolls, topped with Swiss cheese and served with the juices for dipping.   Fabulously simple.  It basically cooks itself.   

3 1/2 to 4 pound sirloin tip roast

450ml of beef broth (2 cups)

135g of soft light brown sugar (2/3 cup)

1/4 tsp seasoning salt

75ml of soy sauce (1/3 cup)

12 hoagie buns, split and toasted or not as desired

12 slices of Swiss cheese    

Place the roast in a slow cooker.   Stir together the broth, sugar, seasoning salt and soy sauce. Pour over the roast in the slow cooker.   Cover and cool on high for 1 hour, then reduce and cook on low for 9 hours. 

Remove the roast from the slow cooker, reserving the broth.   Shread the roast with two forks.  Place shredded meat on split hoagie buns, top with Swiss cheese and serve with reserved broth for dipping.

I hope you will give this a go and that when you do you all really enjoy it.  Simple and delicious.  Works for me beautifully!  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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