French Dip Sandwiches

Submitted by Stacey Hutchings

I only slightly altered this recipe from the wonderful blog, Real Mom Kitchen.  We had these sandwiches last Sunday with coleslaw (made on Saturday) and dill pickles.  Everybody loved them!  ... and they were gone before I could take a picture!  :)

1 Tablespoon minced garlic

1 Tablespoon dried rosemary, crushed

2 bay leaves

1 cup soy sauce

6 cups water

1 onion, (peeled, cut in half, and then thinly sliced)

3-4 pound beef chuck roast

Deli rolls

sliced provolone

Combine first five ingredients in crock pot, stir well.  Drop in the onions, drop in the roast (careful, your crock pot is pretty full!).  Cook on low for 6-10 hours.  

When you are ready to eat, remove the roast to a cutting board.  Place a strainer in a large bowl and carefully pour in the liquid from the slow cooker.  Remove the bay leaves.  Your strainer contains all the onions now.  Put them in a bowl and cover with foil to keep warm.  Using a fork, shred the beef.  Return the now shredded beef to the crock pot and add enough of the reserved liquid to make it nice and moist.

Place the deli rolls open face on a cookie sheet and put a slice or two of provolone on the top side of the roll.  Put under a hot broiler until the cheese is melted and the bread is nice and toasty.  Serve the meat and onions on the rolls, with a small bowl of liquid on the side for dipping.

Note:  All that strainer business is only necessary if you are serving kids who won't eat the sandwiches with the onions.  You can leave the onion out altogether too, if you want.

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