This week’s Crock Pot Thursday recipe may be the most raved about recipe so far. Everyone adored it, and say they definitely plan on making it again. In fact, I made it twice in one week. Not because we loved it (although we did) but because I messed it up so royally the first time, I had to take another stab at it. Let me explain…
Last Thursday morning we were blanketed in close to a foot of snow. Both kids had snow days, and my planned morning trip to the store was scrapped. I figured I would just have to make the French Dip Subs on Friday, which would have been fine. Instead, the roads cleared fairly early, and we ended up running to the store after all. I was still waaayyy behind schedule for a recipe that needed eight hours to cook, so I figured I could cook it on high for four hours instead of low for eight. I was wrong. It was tough and dry, which was a total bummer because the au jus was amazing, and we were getting texts from family members telling us how much they were loving dinner.
I felt terrible. And like a jackass. I sawed that beef as thinly as I could, while my husband watched with a smirk, offering to fetch me a chisel or an ice pick. When he sneaked a bite of roast and popped it in his mouth, it sounded like he was chewing celery. Slow cooked meat should not crunch. He took a break from busting my balls to lament, “I really could have liked this.” I know what you’re thinking, and you’re right. He IS a lucky man. Sometimes I marvel at his good fortune while I’m polishing my Wife of the Year trophy.
It wasn’t completely terrible. The flavor was awesome, and my husband had seconds. The next night, I sliced the rest of the meat, tossed it in my dutch oven with another round of broth and onion soup mix, and simmered it for two hours. It was as good as everyone claimed.
I repeated the recipe early this week partially so I could critique it properly, but mostly to redeem myself. For a recipe that is easy, easy, easy, I sure have put quite a bit of time into it. When you read the recipe it will be obvious that the blame for last week’s disaster is all mine.
Crock Pot French Dip Subs
- 2.5 lb chuck roast (or any cut of roast)
- 1 packet dry onion soup mix
- 1 can of beef broth
- sliced or shredded cheese (mozzarella, provolone, or swiss work great)
- 6 sub rolls