This is the story of a recipe from the make ahead freezer meals that I reviewed a couple of weeks ago. This is specifically about the french dip sandwiches that you cook in the crock pot. The recipe came from Six Sister’s Stuff.
The last time I made these french dip sandwiches, my family complained that they didn’t have enough flavor. I mentioned in my earlier post that I planned to add chopped garlic or onion to the broth the next time I made them, but I came up with an entirely different idea. The new idea didn’t require any additional prep work and it didn’t increase the cost of the sandwiches either. All I did was substitute two cans of condensed french onion soup for the beef consomme. It was a simple fix that worked out well. The zipper topped bag was placed in the freezer where it waited for us to give it a try.
Fast forward several weeks. My life is extremely hectic and crazed. I am working tons of overtime, and fast food temptation is calling my name. My husband and daughter prepared two delicious meals, but we needed something easier. I remembered the french dip sandwiches. We thawed it in the fridge for a day and then poured it into the crock pot. Upon plugging in the crock pot, flew from where the cord attaches to the body of pot. The crock pot was dead.
This was definitely a problem. We had a crock pot meal and no crock pots. I carefully considered my options as I returned the meat mixture to the refrigerator. I vaguely remembered once when I was very young that my mother had roasted a beef stew in a cast iron dutch oven for several hours in the oven. Since Baker’s Man and Sue Chef would be home all day, they could put it in the oven at the designated time and monitor it while it baked at 300 degrees F for 4 hours.
It worked perfectly. I returned home from work to the smell of french dip sandwiches. They were served on crusty sour dough dinner rolls with some home made broccoli slaw and tater tots.
It was delicious. It’s good to know that, in a pinch, your cast iron dutch oven in a slow oven can substitute for your crock pot. The recipe said that it served 6, but we had leftovers enough for roast beef wraps the next day.
We chose sour dough rolls because they wouldn’t fall apart or become soggy when dipped. I forgot to put the little cup full of broth for dipping near the plates before I took the pictures. By the time I realized my error, they were gone.
Here’s my take on the recipe. Give it a try.
- 3 pound chuck roast
- 2 (10.5 ounce) cans condensed french onion soup
- 12 sour dough dinner rolls
- 6 slices provolone cheese (your can substitute your favorite cheese here)
- Place chuck roast into a zip lock bag
- Add 2 cans condensed french onion soup
- Seal Bag and place in Freezer
- When ready to serve, thaw ingredients for 24 hours in the fridge
- Pour into crock pot
- Cook on Low for 8 - 10 hours or high for 4 - 6 hours or until meat shreds easily with a fork
- Remove meat from crock pot and shred with two forks
- Pile meat onto split sour dough dinner rolls
- Top hot meat with ½ slice of cheese and the other half of the roll.
- Serve with a small container of broth for dipping