Pot Roast Dips Recipes

LEFTOVER POT ROAST FRENCH DIP SANDWICHES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large skillet, heat olive oil over medium high heat. Once the oil is hot, add the onion and saute 5-8 minutes or until the onion has wilted and has started to turn a light golden brown.
• Add the leftover pot roast to the skillet along with 1/2 cup of the cooking liquid (or beef broth). Reduce heat to low and simmer while you make the au jus.
• Heat the remaining cooking liquid (or beef broth) in a small pot over medium high heat until it begins to simmer. Add the soy sauce and simmer an additional 2-3 minutes before removing from heat.
• Remove the meat mixture from heat to begin sandwich assembly.
• To assemble, open the buns and spread both sides with a thin layer of butter. Cut the slices of provolone in half, layer two half slices on the bottom bun, followed by leftover roast/onion mixture, then two more half slices of cheese. Close the sandwiches and wrap with foil.
• Place the foil-wrapped sandwiches on the top oven rack and bake for 7-10 minutes or until the cheese is deliciously melty. Serve with small dishes of au jus for dipping and your favorite side. Enjoy!

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

BEST BEEF DIP EVER

Steps:

• Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

FRENCH DIP ROAST BEEF FOR THE CROCK POT

Steps:

• Place roast in a 5-quart slow cooker.
• Combine soy sauce and next 6 ingredients.
• Pour over roast.
• Add water to slow cooker until roast is almost covered.
• Cook, covered, on LOW for 7 hours or until very tender.
• Remove roast, reserving broth.
• You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.