slow cooking expert and mom to three
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A Year of Slow Cooking

Friday, July 4, 2008

CrockPot French Dip Sandwiches


Day 186.

Happy Fourth of July! If you are looking for some easy and delicious recipes for a backyard barbecue, try these:


corn on the cob
beans and weenies
barbecued ribs
sweet and spicy chicken wings
chili
frito candy

Or, you can make French Dip Sandwiches. These sandwiches are completely and totally American, because they call for The Two American Ingredients: beer and red meat.


But this isn't just any ordinary beer---it's gluten free! I finally tracked down
some Redbridge beer at a local Beverages and More. Redbridge's website has a zipcode tracker, but none of the locations were close enough. A quick email later, and Lindsay from Anheuser-Busch confirmed that both our Beverages and More and Whole Foods carry the line. Awesome.

Redbridge is made from Sorghum, so it's completely gluten-free.

Jenny from Lipstick and Laundry shared this recipe with me, and it's fantastic.

The Ingredients.

This is Jenny's Recipe:

4 lbs beef roast, I actually buy Beef Round Sandwich Steak, (meaning it is already sliced)
1 (10.5 oz) can of beef broth

2 (10.5 oz) cans of Condensed French Onion Soup

1 (12 oz) bottle of dark beer (I only use 1/2 the bottle)

1Tbsp Worcestershire sauce

2 tsp garlic powder

6 French Rolls (I like Sara Lee)

Butter


~~~~~~~~~~~~~

To make it gluten free, I changed some stuff around. I can't find a gluten free canned French Onion soup, so I used the recipe that I made earlier in the year.

This is my version--use whichever one works best for your family!


- 2 lbs thin pieces of steak meat
- 1/2 T sugar

- 2 T butter

- 3 cups beef broth

- 12 oz bottle of
Redbridge beer
- 1/2 t black pepper

- 1/4 cup cooking sherry
- 1 yellow onion, cut in rings
- 3 cloves smashed and chopped garlic

- 1 t gluten free Worcestershire sauce


The Directions.


Put the butter into the bottom of the crockpot and turn on. Add the meat, garlic, and onions, and swirl around in the butter.


Pour in the broth, beer, and cooking sherry. Add pepper and Worcestershire sauce.


Cover and cook on low for 7-9 hours.

If your meat is still in large chunks, remove it carefully, and slice. Return the meat back to the broth.

Serve on rolls. I made rolls from the Whole Foods 365 bread mix, and added some cheddar cheese to the sandwiches. Traditionally, gruyere is used.

Dip the sandwich into the broth before each bite for a nice juicy flavor and consistency.


The Verdict.


These were so much fun and tasted marvelous! And Very American.


Thanks,
Jenny, for the idea. Jenny also has a good tip about slow-cooking in hot climates. We're lucky here in that it never gets terribly hot, but we used to live where summertime temperatures were well over 100 degrees daily.

Jenny shares her tips:
"I set the crockpot on an outdoor table and cook outside, I have an outlet right by my sliding glass door, so I cook on our patio, and I can keep an eye on it, then my kitchen doesn't heat up... You can also set it on a workbench in the garage. Just some useful things I personally do for the summer crock potting!"

22 comments:

~M said...

Although I'm sure that your homemade French Onion soup is way better than a store-bought variety, I wanted to let you know that Pacific Food's French Onion Soup is GF. I've never had it myself, though.

Cherie said...

This sounds delicious! I will be trying this! Thanks!

Crockpot Lady said...

thanks, ~m!!! I haven't seen that brand; is it from a fancy grocery store? Whole Foods? I'll keep my eyes open for it.

thanks, Cherie.

xox
steph

Craft Tea Lady said...

That is the great tip (cooking outside) - I figured you already knew it. :) Last week we were at 99 outside and I had the crock on my chest freezer on our covered patio. :)

Thanks for sharing all the recipes w/ us!

www.xanga.com/crafttealady

Lisa said...

OMG!!

I am SO happy to find your blog!!! (through a homeschool blogging friend on a homeschool message board, no less....)


I love my crockpot, but not nearly enough. I am homeschooling 5 kids and getting ready to start nursing school.

Your blog is going to be oh so helpful.

Thanks!!
Lisa

Deb said...

Stephanie,

Your blog is awesome! Anyway, I wanted to add this tip. Just before serving the French Dip, cut your rolls in half and spread some melted butter and garlic on the insides. Then toast them for a little bit in your oven.

Canadian Saver said...

This looks awesome! I hope you enjoyed your 4th of July celebrations :-)

~M said...

Hi Stephanie,
I've seen Pacific Food's French Onion Soup at Whole Foods. It comes in one of those boxed containers (like a huge juice box). Maybe Pacific Food's website has a store locator.
Take care,
M

Carrie said...

I made this not too long ago in the crockpot. It was so darn good.

Jared said...

Can't go wrong with beef and beer. Glad you were able to find some that was gluten free.

Denise said...

I made this today (the original recipe) and it was great. I cut the recipe in half, sliced the beef first, and it was done in 5 hours on low (maybe 4 hours, but I forgot to check on it). Love this blog!

Amy said...

Ohh, these sound great.

I do a quick and easy version: a roast, a bottle of beer, and a packet of onion soup mix. Cook on low all day. If I have time, I like to saute onions and peppers to serve on top.

zakary said...

I'm making this tomorrow. Can't wait. We love some beef and beer up in these parts.

Congrats on the TV gig. That is so amazing!

Robin3 said...

Hi! I love that you combine two of my favorite things, crockpot cooking and GF recipes! How awesome! My question is how do you get that shape for the bread in the french dip recipe? I read your post about the bread in a loaf pan, but what about that cool sandwich shape? Thanks so much!

:) Robin

Crockpot Lady said...

Hi Robin, I spread parchment paper on a cookie sheet and formed the mini-loaves with my hands. It's REALLY sticky, but doable. I grab a handful at a time, plop it on the sheet, then form with my hands.

we have made bread sticks, buns for hamburgers and hotdogs, and baguettes this way, too!

-steph

Ginger said...

I made these tonight. We loved them. My whole family loved this meal.

adriene said...

I love the idea of using presliced meat. I'm new to your blog and boy oh boy, will I be looking for recipes come fall/winter.

Anonymous said...

I see you used Sara Lee Rolls for this. Do you have any gluten free suggestions as the "bread" we have run across is well, nasty for this. Barbara dcmeow47@yahoo.com

Crockpot Lady said...

Hi Barbara,

I did NOT use Sarah Lee rolls--the original recipe that Jenny emailed me called for that type of bread.

I made my own gluten free bread from mix purchased from Whole Foods: the 365 brand.

xxo
steph

Anonymous said...

I am so excited about this site! It is so nice to see recipes using gf products, especially after my husband was diagnosed this past year, I could have sworn easy was a thing of the past. This site will save so much time. Thanks

SocMom3 said...

I made this last night and it was yummy! Luckily the closest liquor store to me sells Redbridge so know it will be convenient to use this gluten-free beer to cook with.

Christina D said...

Making this right now. My house smells amazing! Can't wait to eat it.

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