I never thought I was a fan of French dip sandwiches...I mean, who would purposely eat a soggy sandwich? My opinion has forever changed because I absolutely loved these sandwiches. Everything about them was great, from the ease of preparation to the taste and satisfaction factor. Try these out soon!French Dip Sandwiches
from Allrecipes via Macaroni and Cheesecake
Meat is enough to make about 6 sandwiches
2 lb beef chuck roast
1/2 tbsp minced garlic (used 2 cloves)
1/2 tbsp dried rosemary
1/2 tbsp chopped bay leaves
1/2 cup soy sauce
3 cups water
rolls (I agonzied for-ev-er in the bread aisle..mostly because I like to look at bread...and decided on a white braided roll that I crisped up a bit under the broiler with the cheese melting on top of one half..yum!)
provolone cheese slices
1/2 cup light mayonnaise
1/4 tsp dried parsley
1/4 tsp dried thyme
Place meat in crockpot and sprinkle with garlic, rosemary, and bay leaves. Pour soy sauce and water over the meat. Cover and cook on low for about 8 hours (I cooked for close to 10, then left on "keep warm" setting and it was great two hours later). Meat should be fork tender.
Combine mayonnaise, parsley, and thyme.
Broil bread with cheese slice on top. Spread one half with mayonnaise, top with meat (I'm sure you know how to assemble a sandwich, right???). Serve with a small bowl of au jus (the juice left in the crockpot) for dipping--that is key to this being SO great!