Easy Slow Cooker French Dip



Easy Slow Cooker French Dip
recipe image
Rated: rating
Submitted By: lonwolf32
Photo By: DawnF
Prep Time: 10 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 10 Minutes
Servings: 9
“An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.”
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French
onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
ALL RIGHTS RESERVED © 2013 Printed from 3/25/2013
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Posted by on Monday, March 25th, 2013 in Beef


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Healthy Snacks: Roasted Chickpeas



The Food Mood Girl

  • January 17, 2013

Healthy Snacks: Roasted Chickpeas

Food Mood Girl Lindsey Smith of Brookline shares a healthy recipe to replace potato chips.

I am always up and running, so quick and easy snacks are essential to keep me going throughout the day.

Sometimes I want a sweet snack like a piece of fruit, but other times, I want something salty. Instead of reaching for a bag of chips, I decided to make these roasted chickpeas. They are great an on-the-go treat or you can even sprinkle them on your salad for an extra crunch.


  • 1 can of chickpeas, drained and dried
  • 1 Tbsp. Olive Oil Sea salt and pepper, to season


1. Preheat oven to 350 degrees F.

2. Take a baking sheet and lightly coat with olive oil.

3. Roll the chickpeas around on the oil until they are lightly coated.

4. Salt and pepper the chickpeas to your like taste.

5. Bake for 15-20 minutes or until chickpeas are lightly browned and crunchy.

About this column: This column is from Lindsey Smith, Brookline’s own Food Mood Girl. Smith is a certified Health Coach and founder of “The Real You.” Related Topics: Food Mood Girl, Healthy Snacks, Lindsey Smith, healthy recipes, and roasted chickpeas

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Posted by on Sunday, January 27th, 2013 in Stuffed Chicken Shells, Stuffing


The Easiest (And Most Delicious) Way to Make French Fries


French Fries

French Fries (Photo credit: fritish)




The Easiest (And Most Delicious) Way to Make French Fries

By bon appétit magazine | Shine Food – 3 hours ago


Photo by Marcus Nilsson

Photo by Marcus NilssonBy Adam Rapoport, Bon Appétit

Slow-Fried French Fries
There are certain foods that are better when not made at home, like french fries. To achieve golden-brown perfection, you have to fry them twice: first at a low temperature, to poach them; then at a high heat, to crisp them up. Very tasty, very much a pain in the neck. A few years back, I read about how French chef Joel Robuchon supposedly does it at his house: He puts sliced potatoes in a pot of cold oil, turns on the heat, and lets them go. It sounds too simple to work. But as the temperature rises, the potatoes cook from the outer layer in until the fries are wonderfully crunchy outside and creamy in the center. You’ll never make fries any other way-even if you’ve never made them before.

Read More: The Best New Restaurants of 2012

Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8×3/8 inches thick. Rinse; shake off water.

Transfer potatoes to a large deep heavy pot, spreading potatoes so they’re no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1″. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).

Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.

More from Bon Appétit:

How to Build a Better Burger
10 Kitchen Upgrades for Under $50
Junk Food Makeover: Tater Tots
10 Snacks You Thought Were Healthy But Really Aren’t


Frying french fries

Frying french fries (Photo credit: fritish)




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Posted by on Tuesday, August 28th, 2012 in Appetizers, Potatoes, Side Dishes, Stove Top


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Beer Barbecue Sauce / Master the beer barbecue sauce


Beer Barbecue Sauce

Recipe by Caitlin King

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation: Pour in a porter when you’re cooking beef, an amber ale for chicken, and something fruity when you’re working with pork.




  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons garlic
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 2 tablespoons honey Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1/3 teaspoon hot sauce, or to taste
  • 1 cup beer


In a saucepot over medium-high heat, add the oil, onion and garlic; cook until the onions begin to soften, about 4 minutes. Add the Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce; bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally. Remove the sauce from heat and add the beer, . For a smoother sauce, strain out the onions or pulse in a blender.



Master the beer barbecue sauce

Slather a seriously savory (and seriously easy) brew-based barbecue sauce on beef, chicken or pork. Use our basic recipe below, and change the beer according to what you grill.

You’re grilling: beef  Pour in: a porter

A malty beer with a dose of roast makes a thick, rich sauce that stands up to burly beef flavor; a smooth porter laden with chocolate or smoke can muscle its way through all that meat. Heat lovers: Add a teaspoon of chopped chilies or a few dashes of extra hot sauce; a porter base will be thick and sweet enough to handle it.

You’re grilling: chicken  Pour in: an amber ale

Chicken’s moist white meat opens up nicely to the gentle malt flavors of a well-balanced amber; the beer’s caramel notes and pop of citrusy hops are strong enough to counter the smoke and spice that develop on the grill—think sweet meets savory.

You’re grilling: pork  Pour in: a fruit ale

No matter the cut, pork’s a juicy, tender blank canvas. A sweet apricot ale or berry lambic pumps up barbecue sauce’s sweetness; the pork’s earthiness keeps the sugar in check. Fruit acids make them natural meat tenderizers; consider adding chopped fresh or glazed apricots or raspberries into the mix for extra fruit flavor.

Published July/August 2012

Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation.

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Beer for Dinner: German beer cheese

Beer for Dinner: German beer cheese

Excited by the prospect of spreading “beer cheese” on various snacks? You should be. This recipe from page three of the book “Cooking with Yuengling Beer” is simple to make (that’s one point in favor of this recipe), tastes great (that’s another point), and it makes you look like a beer-recipe genius when you unveil it at a party (more points). As for what you decide to spread it on, that’s up to you. If anyone has any ideas, leave a comment.



  • 1/2 lb. cheddar cheese, shredded
  • 1/2 lb. Swiss cheese, shredded
  • 2 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1 clove garlic, mashed
  • 1/2 cup Yuengling Lager (approximately)


Mix all ingredients except beer. Add enough beer to make a mixture of spreading consistency. Place mixture into a three-cup mold and pack firmly. Chill and unmold at room temperature.



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Posted by on Wednesday, April 18th, 2012 in Appetizers


Crystal’s Cozy Kitchen: Canadian Bacon Eggs

Crystal’s Cozy Kitchen: Canadian Bacon Eggs.

via Crystal’s Cozy Kitchen: Canadian Bacon Eggs.


Canadian Bacon Eggs

 I just looked and this is the egg recipe I’m posting this month (3 out of 4). It makes me want to have an egg dish every week to see if the majority keeps voting for egg dishes! I may cook an egg dish every week just because I love eggs so much. I love these eggs though because they are super easy and the Canadian Bacon gives great flavor to the eggs. I also love how easy this is, it lets you prepare a side or two while it is baking.
Believe it or not I made these while on a diet. Yep, it’s true. These are not diet wreckers. The latest research suggests an egg a day is safe (although my diet reduced a whole egg to 3 times per week – I can have egg whites but not the yolk) and nutritious for most adults — and if you eat that egg for breakfast, you’ll boost your odds of losing weight. It’s the protein that helps you – protein makes you feel fuller longer. I would not suggest eating all 6 of these! I in fact only ate one (and enjoyed every bite!)
 Canadian Bacon Eggs
 First, you’ll need a muffin tin. Then you’ll need some Canadian Bacon (you can use deli meat in place of the Canadian bacon). Place one slice of Canadian Bacon in each cup of the muffin tin.
 Next, crack open an egg into a separate dish (to make sure there are no shells) and then transfer to the muffin tin. Repeat with remaining eggs. Some of the egg white may leak into the tin  around the Canadian Bacon, unless you’re worried about presentation that is great – that part of the egg will have the most flavor.
Sprinkle with salt and pepper.
  Bake in a 350 degree oven for 10 – 15 minutes.
 Remove from pan, serve immediately.

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Posted by on Thursday, April 12th, 2012 in Appetizers


Beer for Dinner: Steak and potatoes with lager | Eighteen Twenty Nine

Beer for Dinner: Steak and potatoes with lager | Eighteen Twenty Nine.

via Beer for Dinner: Steak and potatoes with lager | Eighteen Twenty Nine.


Beer for Dinner: Steak and potatoes with lager

Crock-pots really are one of the most underrated kitchen accessories. Think about it – you place raw ingredients inside, clamp down the lid, set the temperature to low, and then walk away. Four to eight hours later, dinner is served! In the meantime, it fills your house with the sweet, sweet smell of slow-roasted beef and you can knock out half your to-do list.




  • 1 large onion, quartered, sliced
  • 8 medium potatoes, quartered
  • 1 1/2 to 2 1/2 pounds round steak, cut in 6 to 8 serving-size pieces
  • 1 tablespoon brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 envelope onion soup mix
  • 1 bottle (12 ounces) Yuengling Lager
  • 1/2 teaspoon salt, or to taste


Combine sliced onion and potatoes in bottom of crock-pot. Arrange steak over vegetables. Combine brown sugar, nutmeg, onion soup mix; sprinkle over the beef. Pour beer over all. Cover and cook on LOW for 6 to 8 hours, until beef is tender. Salt to taste.

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Posted by on Wednesday, April 4th, 2012 in Beef, Beer, Crock Pot, Main Dishes, Meat, Potatoes, Vegetables


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