Melaney's French Dip

What cookin'?

 

My friend Melaney sent me this recipe last week.  I was already prepped for making BBQ short ribs in the slow cooker, so I set the recipe aside for this weekend.  I just got home from Wegmans and it's simmering now.  Within an hour my house is gonna smell soooo goood.

 

Here it is, exactly as she sent it to me.  I used top steak instead of chuck roast. 

2 cups water

½ cup soy sauce

4 whole peppercorns

1 tsp. dried rosemary

1 tsp. dried thyme

1 bay leaf

1 tsp. garlic powder or one minced garlic clove

3 lbs boneless beef chuck roast, trimmed of all fat.

Combine water, soy sauce, peppercorns, rosemary, thyme and garlic in a slow cooker, stirring until well blended. Place roast in crockpot and cover.

Cook on high for 5-6 hours or until beef is tender. Remove meat from broth and shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping. Good topped with Swiss cheese or sautéed onions, peppers or both.

Perfect Pot Roast

Ingredients

1 onion, sliced

1/4 cup all-purpose flour

1 (2 1/2 pound) boneless beef chuck roast

1 pinch salt and ground black pepper to taste

1 package dry beef gravy mix

1 package ranch dressing mix

1 package dry Italian-style salad dressing mix

1/2 cup water, or as needed

5 whole peeled carrots (optional)

Directions

1.Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.

2.Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.

3.Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.