I’d venture to guess that at least twice in any given month, I leave the house in such a hurry I convince myself rather quickly that I forgot to do something.
Did I turn off the coffee pot? What about my hair straightener? Did I forget my work laptop? Did I close the garage?
Being the worrywart that I am, I often turn around to check my second guesses…even if I’m an annoyingly (word?) far distance from home. I’ll spend my day wondering….what if. Truthfully, I’ve never forgotten to do any of the above, but it still worries me!
Needless to say, I do this when I leave for trips, too. I swear, I’ll be like the mother in Home Alone and forget my Kevin (son/child) someday. It would happen to me, I swear.
It doesn’t help my fear when we most recently returned from vacation to a slooooow gas leak in our newly installed cook top. I don’t want to dismiss it as no big deal because, I mean, it’s a gas leak. A verrrrrrrry slow one, but still. I’m glad I came back to a house still standing.
Anyways, we had the gas turned off to the cook top…all week, waiting for a repair man to come out. It put a major damper on my cooking plans.
Let’s just say Mr. Prevention can NEVER…EVER give me a hard time about having not only 1…not only 2…but THREE crock pots. In my defense, one is a mini party-size one, one is a pretty normal size, and one is a behemoth monster of a crock pot. I love them all for different recipes and this week, without a stove top, crock pot recipes were the name of my game. And on more than one occasion, I was using more than one at a time.
I love the crock pot…for the right recipes. Like this one. As I was searching for a boneless chuck roast, I found my grocery store had a leaner, boneless chuck shoulder roast and I was easily able to cut away the visible fat. Even with a low-fat cut of meat, the low heat, slow cooking process of the crock pot made for some delicious, tender, juicy French dips. As Mr. Prevention demolished the ‘wich, he came up for air just long enough to shout out their praises.
Good man. Especially now that my cook top is back in working (and safe!) repair!
- 1 medium yellow onion
- 1 (15 oz) can low-sodium beef broth
- ¼ cup low-sodium soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp creole or dijon mustard
- 3 cloves garlic, roughly chopped
- 3 lb boneless chuck shoulder roast ("English" roast), trimmed
- ½ tsp salt
- ½ tsp pepper
- 8 sandwich rolls, split
- 8 slices part-skim provolone cheese
- Slice the onion into ¼-inch rings and layer in the bottom of the crock pot. To the crock pot, add the beef broth, soy sauce, Worcestershire sauce, mustard, and garlic.
- After trimming the meat of visible fat, salt and pepper both sides of the roast and place on top of the onions.
- Cook on low 7-8 hours. Remove roast to a cutting board and shred meat using 2 forks and return meat to the crock pot to cook an additional few minutes, or up to 1 hour.
- Preheat the broiler. Place the split sandwich rolls cut side up on a lined baking sheet and toast for 30-60 seconds or until the bread begins to brown. Top the bottom half with meat, onions, and a slice of cheese. Serve sandwiches with small bowls of jus for dipping.
T….G….I….F. That’s all I’ve got to say about that!
Be well,
We had these last night. Love them! Your picture is so beautiful!
Have loved french dips for years ever since I was in college (late 70s). As they were expensive even back then (over $$), we started making our own from the leftover pot roast. We almost like the french dip better than the usual pot roast and trimmings. We use Progresso french onion soup, beef stock, worcestershire, garlic, some herbs, to make the usual pot roast. We like to spread some horseradish cream on the buns. Wonderful sandwich.