Ingredients
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1
-
1
-
1
-
4
-
2
-
2
-
1 1/2
-
-
-
-
-
-
-
-
Directions
French Dip-Crock Pot Recipe, A really nice fireside supper for friends. Taste the Aus Jus first to make sure it’s really “beefy” and add another bouillon packet if needed. Edit–if “heat bothers you” start with 1 teaspoon of black pepper., In order to get the thinest slices I make this a day ahead and refrigerate the roast and juices separately. It’s much easier to slice the roast when it’s cold. When ready to eat just heat up the juice in a pan and add the beef slices to warm up., This beef was wonderful! I followed the recipe exactly, I found that one envelope of onion soup is equal to 4 tablespoons, and the meat was very flavorful. I didn’t dilute the Au Jus at all, it was a perfect saltiness for what we like as Au Jus for dipping our sandwiches. This recipe is a keeper, and thank you for posting it. YUM! I appologize for the skewed photo. The original was much better.
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Steps
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1
Done
|
Coat Roast in Flour and Garlic Salt. Braise the Roast on All Sides on Pan Prior to Placing in Crock Pot. |
|
2
Done
|
Place All Ingredients in a Crock Pot. |
|
3
Done
|
Cook on High For 5-6 Hours or Low For 8-10. |
|
4
Done
|
Remove the Meat from the Crock Pot and Place on a Deep Plate-to Collect Juices. |
|
5
Done
|
Strain the Broth Well So That It Is Clear and No Spices or Onions Remain. Add a Few Cups of Water to Create Aus Jus. |
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6
Done
|
Place in a Saucepan and Keep Warm. |
|
7
Done
|
Most People Prefer to Keep the Broth as Is but You Can Stir in a Small Amount of Cornstarch Mixed With Cold Water to Thicken It Up Just a Touch. |
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8
Done
|
Remember to Add the Juices That Drain Off the Meat. |
|
9
Done
|
Heat Hoaggie Buns to Warm and Slice the Meat Thin. |
|
10
Done
|
Place a Good Amount of Sliced Meat in Each of the Buns and Offer the Aus Jus in Individual Ramekins. |
