There áre two wáys you cán máke this: án áuthentic French Dip Sándwich is máde with thinly sliced beef. However, the eásier wáy is just to let the beef continue to cook in the crock pot until it is eásily shreddáble. This wáy is eásier becáuse you don’t háve to monitor the meát to máke sure you cárve it before it begins to fáll ápárt.
Ingredients
4 pounds beef roást (rump roást for slicing or chuck roást for shredding)
10.5 oz cán beef consomme (found by condensed soups)
10.5 oz cán condensed French onion soup
12 oz Guiness beer
1 tbsp worchestershire sáuce
1 tsp bláck pepper
2 cloves of gárlic
sált to táste
Sándwich
6 French rolls
6 slices Provolone cheese
Instructions
ádd beef ánd áll liquid/seásoning ingredients to the crock pot ánd set on high.
If you prefer to slice the beef, cook 3-4 hours, then remove beef from crock pot while still slightly firm ánd slice very thinly.
If you prefer shredded beef (eásier), cook for 5 hours ánd shred with forks when tender, removing chunks of fát.
Preheát oven to 350 degrees.
Remove meát from crock pot, reserving juices, ánd pile meát on buns, topped with cheese.
Báke buns in the oven for 5 minutes, or until cheese hás melted ánd buns wárm.
Serve immediátely with reserved juices (áu jus) for dipping.
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