Credit to Accompanybelow Recipe Excerpt with Cover Image

Credit to accompanybelow recipe excerpt with cover image:

Courtesy ofSeriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & SanitybyKarrie Truman© 2017 Available where books are sold.

Image credit (for recipe photo + cover image): Charity Burggraaf

French Dip Sandwiches

After years of trying to figure out the perfect blend of seasonings and flavors for homemade French dip sandwiches, I finally got it right. Dipping the tender beef sandwich into this delightfully flavorful jus is out of this world. Even though I say all my recipes are good, this one is really amazing— seriously, try it. Makes 8 servings.

1 tsp (5 mL) salt

1 tsp (5 mL) freshly ground black pepper

3 lbs (1.5 kg) boneless beef shoulder roast, trimmed

4 cups (1 L) beef broth or Homemade Beef Stock (page350)

11/2 onions, puréed or minced

1/2 cup (125 mL) tamari sauce

1/3 cup (75 mL) Worcestershire sauce

2 tbsp (30 mL) yellow mustard

11/2 tsp (7 mL) minced garlic

4 bay leaves

To Serve

8 buns or rolls

Cooking spray or olive oil

8 slices provolone cheese

1. Using your hands, rub salt and pepper generously all over the roast.

2. In a labeled gallon-size (4 L) freezer bag, combine broth, onions, tamari sauce, Worcestershire sauce, mustard, garlic and bay leaves. Add roast and seal, removing as much air as possible.

Make It Now Marinate beef in refrigerator for a minimum of 1 hour or up to 12 hours. Pour contents of bag into a large (approx. 5 quart) slow cooker. Cook on Low for 7 hours, until beef is tender. Remove roast, reserving jus left in slow cooker. Discard bay leaves. Transfer roast to a cutting board and, using two forks, shred. Preheat broiler. Slice buns in half, spray with a little cooking spray or brush with olive oil, and place on a baking sheet lined with aluminum foil. Broil for 1 minute or until golden and toasted. Remove from oven, place shredded meat on bottom half of bun and add a slice of provolone cheese. Broil for 30 seconds to 1minute, until cheese is melted. Remove from oven and cover with top half of bun. Skim any fat off top of jus in slow cooker and ladle liquid into small bowls. Serve sandwiches with jus on the side for dipping.

Make It a Freezer Meal Freeze roast and marinade in bag.

Thaw and Cook Place bag in refrigerator for at least 24 hours or up to 48 hours to thaw. Transfer contents to a large (approx. 5 quart) slow cooker. Cook on Low for 7 to 8 hours, until beef is tender. Remove roast, reserving jus left in slow cooker. Discard bay leaves. Transfer roast to a cutting board and, using two forks, shred. Preheat broiler. Slice buns in half, spray with a little cooking spray or brush with olive oil, and place on a baking sheet lined with aluminum foil. Broil for 1 minute or until golden and toasted. Remove from oven, place shredded meat on bottom half of bun and add a slice of provolone cheese. Broil for 30 seconds to 1minute, until cheese is melted. Remove from oven and cover with top half of bun. Skim any fat off top of jus in slow cooker and ladle liquid into small bowls. Serve sandwiches with jus on the side for dipping.

Martine Quibell, Publicity Manager, Robert Rose Inc.

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