Spicy Crock Pot French Dips

Thursday, October 24, 2013
Since it's throw back Thursday I thought it's a great time to revisit a family favorite! 
Spicy Crock Pot French Dips.
When I made Spicy Crock Pot French Dips this time I thought I would try to make them with out all the fussy pre browning and caramelizing because sometimes life calls for easy and right now my life needs simplicity.
We tossed everything in the Crock Pot before church a few Sunday's back and I was so thankful I had nothing else to worry about the rest of the day! 
I'm happy to say the roast was amazingly delicious with out all the fuss of pre-browning.
So either way you make it, it's a winner.
So super easy to make and perfect for any parties you might be hosting or just an easy fix it and forget it meal! 

*Original 10/30/2011*
Nothing in life is better this time of year than the Crock Pot.
 School starts and life seems to become so busy with activities and well, let's face it life! I actually made these the day we went to the pumpkin patch with the kiddo's and it was so nice to come home and have dinner ready! The beef is melt in your mouth goodness, a definite must make, man pleasing meal.  
Plus the left over meat is great for quesadilla, enchilada's or just a really good beef and veggie soup with maybe some barley. 
I love having leftover beef or chicken as it helps simplify dinner later in the week.
*Note the next 4 steps does add extra flavor but can be skipped.*Spicy-Crock-Pot-French-Dips-Brown-Chuck-Roast.jpg
Dry off your chuck roast with a paper towel and season all sides generously with salt and pepper. Heat butter and olive oil over medium high heat in a heavy duty skillet, add roast and sear.
( I love cast iron as it is a lot harder to burn things since distributes heat more evenly.)
When roast is brown rotate until all sides are brown. Add to crockpot.
(Other wise remove roast to a plate if using a heavy duty stock pot or dutch oven.)
Add onions to the pan and caramelize. Once caramelized add to roast in crockpot.
 ( If using the stove top to cook leave onions in the pan.)
Pour 1 cup beef broth into the pan and scrape up all the brown goodies stuck to the bottom. This is what will set your roast and au jus over the top! Pour all the jus from the pan over the roast.
Pour remaining stock and water over the roast.
Add all seasoning, garlic and peperoncini. Cover with the lid and cook for at least 8-10 hours on low or  6 hours on high. 
Cut 2 large bagettes in half leaving the crust intact on one side or hoagie rolls. 
Butter bread and brown under a broiler (optional).
Slice roast and place on toasted hoagie roll or fill baguette, top with pepperoncinis, onions, and if desired cheese ( Swiss would be delish). 
Strain au jus into small bowls. Dip sandwich in au jus and enjoy!

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Spicy Crock Pot French Dips

Recipe by Serena Bakes Simply From Scratch

Spicy Crock Pot French Dips
Prep time: PT20M
Cook time: PT6H0M
Total time: PT6H20M
Yield: 6 Servings
  • 3 pound Boneless Chuck Roast
  • 1 teaspoon Sea Salt
  • 1 teaspoon Pepper
  • 1 whole Onion, Slice Thin
  • 3 cups Beef Broth
  • 4 cups Water
  • 6 cloves Garlic, Peeled and Sliced
  • 1 teaspoon Granulated Garlic
  • 2 teaspoons Italian Seasoning
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Worcestershire Sauce
  • 10 whole Pepperoncinis OR More To Taste
  • 2 whole Baguettes Or 6 Hoagie Rolls
  • Softened Butter.
  • Cheese For Serving (Optional)
Cooking Directions
  1. Option 1: Place chuck roast, salt, pepper, onion, beef broth, garlic, granulated garlic, italian seasoning, soy sauce, worcestershire sauce and pepperoncinis in a crock pot. Set Crock Pot to low for 8-10 hours or high for 6 hours.
  2. Options 2: Prep time about 20 minutes. Brown chuck roast in 2 tablespoons butter and place in crock pot. Add sliced onions to pan and caramelize onions. Remove onions to crock pot and use 1 cup beef broth to scrape brown bits off of the bottom of the pan. Add pan dripping to crock pot along with remaining beef broth, water, garlic, granulated garlic, italian seasoning, soy sauce, worcestershire sauce and pepperoncinis. Cook on low for 8-10 hours or on high for 6 hours.
  3. Once roast is done cooking slice baguettes or hoagie rolls in half. Butter bread and brown under broiler or face down on a griddle pan until lightly brown. About 3 minutes.(Optional)
  4. Slice roast and fill baguettes or hoagie rolls with roast.
  5. Top with pepperoncinis, cooked onions and cheese. All optional.
  6. Strain Au Jus.
  7. Serve with Au Jus with sandwiches.
Spicy Crockpot French Dips-So easy to make and a family favorite recipe! serenabakessimplyfromscratch.com


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