French dip has always been a good meal for me, hearty and tasty. This recipe tastes great, but what makes it even better is that it has a really high taste to effort ratio (very little effort).
- 3 lbs Beef Chuck I don't think the cut matters much. I tend to use cross-rib. Just make sure there's not too much fat unless you really want it.
- 2 cans French onion soup
- 1 can Beef consumme soup
- Pour a little bit of the beef consumme onto the bottom of the crockpot (so the meat doesn't burn).
- Add the Beef chuck and top with the rest of the soups.
- Cook on low for 8-10 hours.
- Shred with hand mixer on low. Length of time mixing will determine size of chunk.
I usually do 8.5 hours for my own roasts unless it is larger than 3.5 lbs. Also if it has been frozen, I take it out 2 days ahead of time and add an extra 30 mins to an hour (3 days shouldn’t need any extra time). The longer you cook it, the less liquid there is. I like to leave the liquid on the meat for convenience, but if you want to you can separate them after cooking the first time for it to be an actual dipping sauce. If you do this, be sure to leave some sauce with the meat so it doesn’t dry out in the fridge and add oil or butter while it’s reheating.
When it is time to eat, I butter up some hoagie rolls and toast them stovetop til light brown. Then, I’ll put some of the meat/sauce into the pan topped with a bit of cheese until it’s hot/melty. While its cooking I’ll dress the bread with chipotle mayo, caramelized onions, or anything else I feel it needs.