Our family loves tender french-dipped beef sandwiches, particularly from legendery Philippe’s in downtown Los Angeles. But we don’t get up to Los Angeles or Philippe’s often.
This easy recipe from Joelen at What’s Cookin’, Chicago? plays a good second fiddle to Philippe’s french dips. It’s inexpensive, and is conveniently prepared in a slow cooker — quite easy to throw together before work (the longer it cooks, the better). We modified Joelen’s recipe a bit, but opted to stick with a chuck roast (although we halved the size roast she uses). Even though chuck is a fattier cut of beef, I don’t think that we will try to skinny down this recipe with a leaner cut of beef — I am doubtful that a leaner cut would turn out as tender. So go with a smaller portion of beef on your sandwich and a thin whole wheat bun if you want to reduced the PointsPlus value on your sandwich.
Serve with the au jus, watermelon (or any other fresh summer fruit), and chips on the side for a filling hot summer dinner. Our 14 year old son agreed that this recipe is a definite keeper.
- 2 pounds beef chuck roast
- 4 cloves sliced garlic
- Pepper, to taste
- Creole seasoning, to taste
- ½ tablespoon dried rosemary
- 2 bay leaves
- ½ cup soy sauce
- 3 cups water
- Bun, baguette, or other bread
- Sliced cheese of your choice (optional)
- Using a knife, cut slits into the roast, then stuff with garlic slivers.
- Place roast in slow cooker. Season with garlic, rosemary, pepper, creole seasoning, and bay leaves. Pour in soy sauce and water.
- Cook on low setting for 6 to 10 hours.
- Remove roast from slow cooker, and set on a plate.
- Pour the liquid into a gravy strainer to remove all possible fat, then pour the au jus into individual dipping bowls.
- Return roast to the slow cooker, and shred with forks.
- To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired.
