Easy Slow Cooker French Dip
Submitted By: lonwolf32
Photo By: DawnF
Prep Time: 10 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 10 Minutes
“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
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
||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.
||Preheat oven to 350 degrees F (175 degrees C).
||Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
||Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
|ALL RIGHTS RESERVED © 2013 Allrecipes.com
||Printed from Allrecipes.com 3/25/2013
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.
STEAK AND POTATOES WITH LAGER
- 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.
Bon Appétit | February 1996
89% would make it again
Bootlegger’s Beef 4 forks
yield: Serves 4
Use a blended Canadian whisky (purchased legally, of course). It is slightly sweet and will help balance the peppery sauce that naps the roasted beef… more
- 1 2-pound butt-end beef tenderloin roast, well trimmed
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 1/4 teaspoon dried thyme
- 1 cup canned beef broth
- 1/3 cup Canadian whisky
- 1 tablespoon all purpose flour
- 1 tablespoon butter, room temperature
- 1/3 cup whipping cream
- 2 teaspoons coarsely crushed black peppercorns
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Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.
Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
Cut beef into thick slices and arrange on platter. Spoon sauce over.
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Read More http://www.epicurious.com:80/recipes/food/views/Bootleggers-Beef-1254#ixzz1ozzT1ARJ
This is from: http://www.marketdistrict.com/Create/Recipes/Detail.aspx?RecipeID=136&RecipeCategoryID=8&Page=1&om_cid=s-tw-122011
It looks/sounds tasty.
|Compliments of your Market District® Recipe Development Team
||canola or vegetable oil
||onion — diced
||carrots — peeled, sliced and quartered
||celery — cut into 1/2-inch slices
|8 oz. package
||mushrooms — sliced
|4 14.5 oz. cans
||beef broth — divided
|14.9 oz. can
||Guinness® (or 15 oz. beef broth)
|6 oz. can
||tomato paste plus 1 can water
||salt and pepper to taste
||fresh parsley — minced
In a large saucepan, heat oil. Add beef and all its juices, and brown on all sides, about 20 minutes or until liquid cooks off. Add vegetables, 3 cans of beef broth, and beer. Empty can of tomato paste into a small bowl. Fill empty tomato paste can with water and combine with tomato paste, then add to saucepan. Cook stew uncovered for 1 hour, 15 minutes, stirring occasionally. In a small bowl, combine remaining can of beef broth with flour to make a paste. Add flour paste to saucepan and stir to incorporate and thicken. Cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread.
From my friend Jack (or John) on Google+:
John Washabaugh – cheese dip in the crock pot. I make 1 lb of taco meat, usually ground turkey, two pound blocks of velveeta, 1 jar of ragu double cheddar sauce, 2 cans of chili (whatever your preference is) and a bag of mexican blend shredded cheese. Just melt everything together in the crockpot, and take a couple bags of tortilla chips.
used to make “Dion Dogs”… I think
it was just Velveeta
Chili… mixed in a crock pot & slathered on top of unsuspecting hot dogs
. It was also almost always guaranteed to cause gastrointestinal distress.
At any rate… this is a reminder that:
(pretty much) anything + cheese + Crock❦Pot = awesome.
My wife makes a tasty Reuben Casserole. If you like a good Reuben sandwich, you’ll appreciate this dish.
Reuben casserole recipe with corned beef, sauerkraut, rye bread crumbs, Swiss
cheese, and Thousand Island dressing.
- 1/2 to 1 pound corned beef, cooked, diced or sliced
- 1/4 cup Thousand Island salad dressing
- 1 can or bag sauerkraut (16 oz), drained and rinsed
- 1/2 pound shredded Swiss cheese
- 6 slices rye bread, crumbled
- 1/4 cup butter, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the
dressing. Spread sauerkraut over top; sprinkle with cheese. Toss crumbled rye
bread with the butter then sprinkle over top.
Bake at 350° for about 30 minutes, or until hot and bubbly.
I saw this on Twitter, and had to post. My aunt makes a version of this that she picked up from her ex-in-laws. It always shows up at family picnics, and is generally always a crowd-pleaser. The version we get is most definitely the Catalina dressing, not French… and Doritoes instead of Fritos. If I were making this, I may substitute taco sauce for salsa, and I’d cut out the onions. And… if you’re buying shredded cheese, why go for cheddar when you could get Colby-Jack, “taco cheese” with seasonings, or “four cheese Mexican” (whatever that is)?
Recipe from: Mock Taco Salad Recipe | CopyKat Recipes | Copycat Recipes | Restaurant Recipes.
Mock Taco Salad
- 1 pound ground beef
- 1 package or 2 tablespoons taco seasoning mix
- 1/2 head of lettuce shredded
- 1 cups of Fritos or other brand of corn chips
- 1/2 cup shredded cheddar cheese (you can add more if you like)
- 1/2 cup chopped tomatoes
- 1/4 cup diced red onions
- 1/4 cup Kraft Catalina Dressing you could also use a French dressing
- 1/4 cup salsa
- sliced olives (optional)
In a skillet over medium heat brown ground beef, when almost done drain fat, and add taco seasoning mix. If you are using a package of taco seasoning mix add the amount of water recommended on that package. If you are using the Copykat taco seasoning mix add about 1/3 cup of water, and let the meat simmer until fully cooked. Once meat is fully cooked turn off the heat, and allow the meat to cool slightly.
Prepare salad toss together lettuce, tomatoes, red onions, shredded cheese, and corn chips. In a small bowl prepare salad dressing by mixing together prepared salad dressing and the salsa, mix well. Toss together the seasoned beef, salad dressing along with the lettuce. Garnish with sliced black olives if you desire. Serve immediately. This salad does not hold well, so be prepared to eat in one setting.