Shredded French Dip Sandwiches Recipes

Steps:

• Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender., Remove roast; cool slightly. Discard bay leaf. Shred meat with 2 forks and return to slow cooker; heat through. Serve on rolls with broth.

Steps:

• Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
• In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
• Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Steps:

• Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
• Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
• Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
• Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
• Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
• Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet.
• Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
• Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.

Steps:

• Cut roast in half, place pieces into crockpot.
• Combine canned soups with bouillon granules.
• DO NOT DILUTE SOUPS!
• Pour over meat.
• Cover, cook on low 8 hours.
• Remove meat from crockpot,shred with forks.
• Skim fat from aujus in crockpot.
• Return meat to crockpot,to rewarm.
• Pile meat on rolls.
• Serve juice as dipping sauce on the side.

Steps:

• Place roast in crock pot with water to cover.
• Add bouillon, salt, and garlic powder.
• Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band or cooking twine. Add this to the pot.
• Cook on low for 8-9 hours. Remove coffee filter and discard. Remove meat and shred.

Steps:

• Saute Onions in Butter till tender.
• Transfer to Slow Cooker.
• Cut Roast in half and place on top of Onions.
• Combine Soy Sauce, Water, Soup Mix and Garlic.
• Pour over Roast.
• Cook 7-9 hours on low.
• Remove Roast and let stand for 15 minutes.
• Thinly slice meat and place on Rolls.
• Sprinkle with Cheese and place under Broiler till Cheese melts.
• Serve Juice as a Dipping Sauce.

Steps:

• Place first 5 ingredients into crockpot, stir well. Add roast, turn to coat. Cover and cook on low 8 hours. Remove roast and allow to sit 10 minutes. Slice roast thinly. Remove bay leaf and pour Au Jus into individual serving dishes for dipping. Fill rolls with sliced meat and top with sliced provolone.