Posted by: Bill & Gayle McCord | March 4, 2011

Weekend Recipe: French Dip {Crock Pot!}

Weekend Recipe: Crock Pot French Dip

This week’s recipe comes from a great little blog called  Jackie shares her French Dip recipe and it is delicious!  Plus, it’s a crockpot dish, so with a little effort in the morning, you can enjoy a scrumptious meal tonight {and don’t forget how valuable good left-overs are!}!

You can click on the link above, or here it is for those of you too weary to hit enter one more time.  😉

French Dip Brisket ~originally from Rachael Ray

Loving My Domestic Life's photo

1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped
Salt and pepper
1 beef brisket (3 pounds) (I used a three pound chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped (mine was dried)
2 tablespoons Worcestershire sauce
2 tablespoons honey

For serving:

1 loaf bread, cut into 4-inch sections, split and toasted
Sliced Swiss cheese or provolone cheese
Flat leaf parsley, chopped

In a large skillet over medium heat drizzle with EVOO.  Add the bacon to the pan and cook until just starting to crisp, about 5 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.

Return the skillet to a medium-high heat leaving in the remaining bacon fat.  Season both sides of the beef with salt and pepper and sear on all sides until golden brown, about 3-4 minutes per side.

While the meat is searing, add the reserved bacon and remaining ingredients to the slow cooker.  Season with salt and pepper and stir to combine.  Add in the seared meat to the pot and cover.  Set the timer/heat level of the slow cooker depending on the time at which you want your meal to be served, or cook until the meat is tender.

Thinly slice the beef.  To serve, place a layer of sliced beef, cooked veggies, Swiss cheese on top of a slice of the bread and broil until cheese starts to brown.  Top with chopped parsley and serve with a small bowl of juices to dip sandwich.

As always, don’t forget that Kinda Crunchy Kate also shares a Weekend recipe.  Be sure to check it out!

photo credit


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