Friday, September 18, 2009

Weekend Crock Pot French Dip

This is the best recipe for a cool and crisp fall weekend. Throw your meat in a crock pot and let it slowly cook (your kitchen is going to smell fantastic) and at the end of your afternoon you have a delicious meal waiting at home for you.

The French translation for au jus is "with it's own juice." French cuisine often uses several sauces for dipping and covering their meats (enriching them with scrumptious flavors). Au jus is nothing more than the left over juice from the bottom of your crock pot. I've seen people add soy sauce, oils, and onion soup mix to theirs but honestly I like to keep it simple. With the savory spices cooked into your meat it'll taste great without adding a thing.


2 lbs. Brisket
1 tsp. salt
1 tsp. dried mustard
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp ground black pepper
5 slices of sweet onion
1 lg. French baguette or hoagie roll
slices of provolone cheese

1.) Rinse brisket and pat dry. Mix together spices and rub them over brisket.

2.) Pour 1 c. beef broth into the bottom of the crock pot. Gently place brisket into crock pot and turn on low heat. Toss in slices of sweet onion and cook for 8 hours.

3.) Remove meat from crock pot onto a cutting board. Cut into thin slices across the grain and place slices onto a toasted bread. Pour remaining juices in custard size cups for dipping.

4.) Place provolone cheese and sauteed onion slices onto sandwich (if desired). I like mine naked. No cheese or onions but that's just me.

* Add a side salad and you have an easy but delicious dinner


hturley83 said...

I have made this before with a similar recipe from the Taste of Home cookbook...SO good. And sometimes I use the leftover beef and juices to make beef gravy and mashed potatoes.

Shauna said...

This looks too good!

Libby@CookingWithLibby said...

Yumm! I love au jus! Especially cooked in the crockpot.