Yesterday, I bought two chunks of bottom round. I'm making on piece
into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
end of this post)

I have the French Dip meat in the crockpot, along with a can of beef
broth. Should something else be in there to season the meat?

Thanks,
Carol


* Exported from MasterCook *

Italian (Chicago) Beef Sandwiches

Recipe By :Carol Peterson
Serving Size : 12 Preparation Time :0:00
Categories : Beef Crockpot
Sandwiches Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups beef broth -- (14.5 oz. can)
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes

Heat olive oil in skillet; brown the roast on all sides. Place roast
in large crockpot. Combine broth and remaining ingredients; stir
well. Pour over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into
a storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large
saucepan. Pour strained broth over meat, and cook gently until heated
through.

Serve meat slices, piled high on crusty rolls, with heated broth for
dipping.

Optional: Provolone cheese; giardiniera or peperoncini.

Cuisine:
"American - Midwest"

Oh pshaw, on Fri 13 Oct 2006 11:51:41a, Damsel in dis Dress meant to say...

> I have the French Dip meat in the crockpot, along with a can of beef
> broth. Should something else be in there to season the meat?

I would add garlic and thyme, but that's just my taste.

--
Wayne Boatwright @¿@¬
_____________________

On 13 Oct 2006 21:11:29 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Fri 13 Oct 2006 11:51:41a, Damsel in dis Dress meant to say...
>
>> I have the French Dip meat in the crockpot, along with a can of beef
>> broth. Should something else be in there to season the meat?
>
>I would add garlic and thyme, but that's just my taste.

Thanks, kiddo! Good suggestions. )

I put one cup of white wine in my French Dip Crockpot recipe.

Lynne

"Damsel in dis Dress" > wrote in message
...
> Yesterday, I bought two chunks of bottom round. I'm making on piece
> into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
> end of this post)
>
> I have the French Dip meat in the crockpot, along with a can of beef
> broth. Should something else be in there to season the meat?
>
> Thanks,
> Carol
>
>
> * Exported from MasterCook *
>
> Italian (Chicago) Beef Sandwiches
>
> Recipe By :Carol Peterson
> Serving Size : 12 Preparation Time :0:00
> Categories : Beef Crockpot
> Sandwiches Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed
> 1 1/2 cups beef broth -- (14.5 oz. can)
> 7 cloves garlic -- crushed
> 1 tablespoon salt
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
>
> Heat olive oil in skillet; brown the roast on all sides. Place roast
> in large crockpot. Combine broth and remaining ingredients; stir
> well. Pour over roast; cook on HIGH for 5 hours or until tender.
>
> Remove roast from crockpot, cover, and refrigerate. Strain broth into
> a storage container and refrigerate until ready to use.
>
> Slice chilled meat very thinly and place into crockpot or large
> saucepan. Pour strained broth over meat, and cook gently until heated
> through.
>
> Serve meat slices, piled high on crusty rolls, with heated broth for
> dipping.
>
> Optional: Provolone cheese; giardiniera or peperoncini.
>
> Cuisine:
> "American - Midwest"

On Fri, 13 Oct 2006 12:31:28 -0700, "King's Crown"
> wrote:

>I put one cup of white wine in my French Dip Crockpot recipe.

Ooooooooh! Great idea! Thank you!

Damsel in dis Dress said...

> Yesterday, I bought two chunks of bottom round. I'm making on piece
> into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
> end of this post)
>
> I have the French Dip meat in the crockpot, along with a can of beef
> broth. Should something else be in there to season the meat?
>
> Thanks,
> Carol


Damsel,

I only roast the beef in the oven for french dip. If you have a can of
French onion soup, add that to the au jus for more "French"??

Andy

Damsel in dis Dress wrote:
> Yesterday, I bought two chunks of bottom round. I'm making on piece
> into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
> end of this post)
>
> I have the French Dip meat in the crockpot, along with a can of beef
> broth. Should something else be in there to season the meat?

I like to add granulated garlic and onion, and worcestchire(sp). I also add
just a tad of cayenne for a small bit of heat.
--
Dave
www.davebbq.com

King's Crown wrote:
> I put one cup of white wine in my French Dip Crockpot recipe.
>
> Lynne
>

I would think a little wine, a little garlic and a little onion would be
nice.

kili

Damsel wrote:

> I have the French Dip meat in the crockpot, along with a can of beef
> broth. Should something else be in there to season the meat?

I'd add onions, thyme, and pepper.

Bob

In article >,
Damsel in dis Dress > wrote:

> Yesterday, I bought two chunks of bottom round. I'm making on piece
> into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
> end of this post)
>
> I have the French Dip meat in the crockpot, along with a can of beef
> broth. Should something else be in there to season the meat?
>
> Thanks,
> Carol

Maybe some thyme? Some honey?
(If you've got the honey, I've got the thyme.)
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com

On Fri, 13 Oct 2006 17:30:32 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> Yesterday, I bought two chunks of bottom round. I'm making on piece
>> into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
>> end of this post)
>>
>> I have the French Dip meat in the crockpot, along with a can of beef
>> broth. Should something else be in there to season the meat?
>
>Maybe some thyme? Some honey?
>(If you've got the honey, I've got the thyme.)

<groan>

I did add thyme, but no honey. I had one taking a nap in case I
needed one, though. Also added vermouth (which I use instead of white
wine for the thyme being), garlic, and Worcestershire.

I overcooked the meat, so we had beef sawdust on hoagie buns. Roomie
#2 hauled out the banana peppers I bought to go on the Italian version
of today's dinner. They punched the flavor up quite a bit. This was
my first foray into French cooking (aside from French toast). ;D I'll
stick with the Italian sandwiches in the future. I just wanted to
give this a shot. The other ones are better.

Thanks for everyone's suggestions. I wish I had used more of them.

: > I have the French Dip meat in the crockpot, along with a can of beef
: > broth. Should something else be in there to season the meat?

: I would add garlic and thyme, but that's just my taste.


French Dip should have neither garlic nor thyme.


French Dip
==========
2-3 lb. Top or Bottom Round Roast
1/2 cup Soy Sauce
1/2 pkt. Onion Soup Mix
1 tsp Lemon Pepper
1 tsp Black Pepper
1 Tbsp Worcestershire
Enough water to cover the meat

On Fri, 20 Oct 2006 20:30:42 +0000 (UTC), wrote:

>: > I have the French Dip meat in the crockpot, along with a can of beef
>: > broth. Should something else be in there to season the meat?
>
>: I would add garlic and thyme, but that's just my taste.
>
>
>French Dip should have neither garlic nor thyme.
>
>
>French Dip
>==========
>2-3 lb. Top or Bottom Round Roast
>1/2 cup Soy Sauce
>1/2 pkt. Onion Soup Mix
>1 tsp Lemon Pepper
>1 tsp Black Pepper
>1 Tbsp Worcestershire
>Enough water to cover the meat

Want to guess what's in that half packet of onion soup mix?

Melba's Jammin' wrote:
> In article >,
> Damsel in dis Dress > wrote:
>
> > Yesterday, I bought two chunks of bottom round. I'm making on piece
> > into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
> > end of this post)
> >
> > I have the French Dip meat in the crockpot, along with a can of beef
> > broth. Should something else be in there to season the meat?
> >
> > Thanks,
> > Carol
>
> Maybe some thyme? Some honey?
> (If you've got the honey, I've got the thyme.)

Hmm, crockpot beef is pot roast, great for a pot roast sammich. Feedom
dip is made with dry/oven roast beef... typically med-rare, sliced
paper thin. And the dry/oven roast is where the jus comes from. It's
jus not possible to do freedom dip beef in a crockpot, no way, no how.

Damsel in dis Dress wrote:
of today's dinner. They punched the flavor up quite a bit. This was
> my first foray into French cooking (aside from French toast). ;D I'll
> stick with the Italian sandwiches in the future. I just wanted to
> give this a shot. The other ones are better.
>
> Thanks for everyone's suggestions. I wish I had used more of them.

;-) I hate to burst your bubble, Dams, but French toast was invented
in New York (so they say) and I doubt the French dip came from France,
although I could be wrong.

When you said "crockpot" I thought hmmm, Chicago beef sandwiches -
that's what it sounded like to me.

N.

Nancy2 said...

>
> Damsel in dis Dress wrote:
> of today's dinner. They punched the flavor up quite a bit. This was
>> my first foray into French cooking (aside from French toast). ;D I'll
>> stick with the Italian sandwiches in the future. I just wanted to
>> give this a shot. The other ones are better.
>>
>> Thanks for everyone's suggestions. I wish I had used more of them.
>
> ;-) I hate to burst your bubble, Dams, but French toast was invented
> in New York (so they say) and I doubt the French dip came from France,
> although I could be wrong.
>
> When you said "crockpot" I thought hmmm, Chicago beef sandwiches -
> that's what it sounded like to me.
>
> N.


If you're talking French Dipped you're talkin' http://www.philippes.com/

Where it all began!

Andy

Nancy2 wrote:
> Damsel in dis Dress wrote:
> of today's dinner. They punched the flavor up quite a bit. This was
>> my first foray into French cooking (aside from French toast). ;D I'll
>> stick with the Italian sandwiches in the future. I just wanted to
>> give this a shot. The other ones are better.
>>
>> Thanks for everyone's suggestions. I wish I had used more of them.
>
> ;-) I hate to burst your bubble, Dams, but French toast was invented
> in New York (so they say) and I doubt the French dip came from France,
> although I could be wrong.
>

The French make it, too, but call it "pain perdu".

gloria p

On Fri, 20 Oct 2006 20:30:42 +0000 (UTC), wrote:

>French Dip
>==========
>2-3 lb. Top or Bottom Round Roast
>1/2 cup Soy Sauce
>1/2 pkt. Onion Soup Mix
>1 tsp Lemon Pepper
>1 tsp Black Pepper
>1 Tbsp Worcestershire
>Enough water to cover the meat

Thank you! Sounds scrumptious!

On 20 Oct 2006 13:51:10 -0700, "Nancy2" >
wrote:

>Damsel in dis Dress wrote:
>of today's dinner. They punched the flavor up quite a bit. This was
>> my first foray into French cooking (aside from French toast). ;D I'll
>> stick with the Italian sandwiches in the future. I just wanted to
>> give this a shot. The other ones are better.
>
>;-) I hate to burst your bubble, Dams, but French toast was invented
>in New York (so they say) and I doubt the French dip came from France,
>although I could be wrong.

Didja see the ";D" after the french toast comment? Most things that
Americans call, "French" aren't.

>When you said "crockpot" I thought hmmm, Chicago beef sandwiches -
>that's what it sounded like to me.

Yup, we had those a couple days later. FAR better. Crash requested
that we start making them every other day. Heehee!

"Jed" > wrote in message
...
> On Fri, 20 Oct 2006 20:30:42 +0000 (UTC), wrote:
>
>>: > I have the French Dip meat in the crockpot, along with a can of beef
>>: > broth. Should something else be in there to season the meat?
>>
>>: I would add garlic and thyme, but that's just my taste.
>>
>>
>>French Dip should have neither garlic nor thyme.
>>
>>
>>French Dip
>>==========
>>2-3 lb. Top or Bottom Round Roast
>>1/2 cup Soy Sauce
>>1/2 pkt. Onion Soup Mix
>>1 tsp Lemon Pepper
>>1 tsp Black Pepper
>>1 Tbsp Worcestershire
>>Enough water to cover the meat
>
> Want to guess what's in that half packet of onion soup mix?
>
It's not food that's for sure.

"Nancy2" > wrote in
ups.com:

> I doubt the French dip came from France

I don't doubt it didn't:

http://members.cox.net/jjschnebel/frdipsan.html

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem

Melba's Jammin' wrote:

> In article >,
> Damsel in dis Dress > wrote:
>
> > Yesterday, I bought two chunks of bottom round. I'm making on piece
> > into Italian (Chicago) Beef Sandwiches (I'll post the recipe at the
> > end of this post)
> >
> > I have the French Dip meat in the crockpot, along with a can of beef
> > broth. Should something else be in there to season the meat?
> >
> > Thanks,
> > Carol
>
> Maybe some thyme? Some honey?
> (If you've got the honey, I've got the thyme.)


Speaking of honey (AND money AND time): if a French hooker gets a
veneral disease is it referred to as the "French Drip"...???

--
Best
Greg

Oh pshaw, on Fri 20 Oct 2006 01:30:42p, meant to say...

>: > I have the French Dip meat in the crockpot, along with a can of beef
>: > broth. Should something else be in there to season the meat?
>
>: I would add garlic and thyme, but that's just my taste.
>
>
> French Dip should have neither garlic nor thyme.
>
>
> French Dip
> ==========
> 2-3 lb. Top or Bottom Round Roast
> 1/2 cup Soy Sauce
> 1/2 pkt. Onion Soup Mix
> 1 tsp Lemon Pepper
> 1 tsp Black Pepper
> 1 Tbsp Worcestershire
> Enough water to cover the meat

Nor does it have Onion Soup Mix (if it's real French Dip).

--
Wayne Boatwright
__________________________________________________

Double your drive space - delete Windows!

Andy wrote:
> Nancy2 said...
>
>>
>> Damsel in dis Dress wrote:
>> of today's dinner. They punched the flavor up quite a bit. This was
>>> my first foray into French cooking (aside from French toast). ;D
>>> I'll stick with the Italian sandwiches in the future. I just
>>> wanted to give this a shot. The other ones are better.
>>>
>>> Thanks for everyone's suggestions. I wish I had used more of them.
>>
>> ;-) I hate to burst your bubble, Dams, but French toast was invented
>> in New York (so they say) and I doubt the French dip came from
>> France, although I could be wrong.
>>
>> When you said "crockpot" I thought hmmm, Chicago beef sandwiches -
>> that's what it sounded like to me.
>>
>> N.
>
>
> If you're talking French Dipped you're talkin'
> http://www.philippes.com/
>
> Where it all began!
>
> Andy

Wow, judging from their menu, that's not an establishment I would be
frequenting at any time in my life. No, thanks, please pass the sashimi and
the cucumber salad.

kili

kilikini said...

>> If you're talking French Dipped you're talkin'
>> http://www.philippes.com/
>>
>> Where it all began!
>>
>> Andy
>
> Wow, judging from their menu, that's not an establishment I would be
> frequenting at any time in my life. No, thanks, please pass the
> sashimi and the cucumber salad.
>
> kili


kili,

I don't remember the prices being so high!

A cup of coffee is still 9 cents.

Andy