Kittencals Crock Pot French Dip Roast Recipes

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.

KITTENCAL'S CROCK POT FRENCH DIP ROAST

Steps:

• Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
• Place the beef roast in the crock pot.
• In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
• Place the bay leaf into the crock pot.
• Add in enough water to almost cover the roast then mix to combine.
• Cover and cook on HIGH setting for 2 hours.
• Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
• After cooking skim off the fat that has accumulated on the top.
• Remove the gravy and reserve.
• Discard the bay leaf.
• Shred the meat with a fork or slice thinly.
• Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.

CROCK POT FRENCH DIP ROAST

Steps:

• Place onion in slow cooker.
• Add roast.
• Combine wine and gravy mix.
• Pour over roast.
• Add enough broth to cover roast.
• Cover.
• Cook on high 5-6 hours or low 10-12 hours Remove meat from liquid.
• Let stand 5 minutes before slicing thinly across grain.
• Note-- I put my roast in at 10:30-- took it out around 5:30-- on high-- it would not slice-- just fell apart it was so well done-- It was good.
• but it ended up being shredded beef on our french dip sammiches!
• We put it on hoagie (submarine) rolls which I had buttered and toasted in the oven-- and a slice of swiss cheese--.

KITTENCAL'S EASY CROCK POT CHUCK ROAST WITH VEGETABLES

Steps:

• Season the roast with black pepper and garlic powder (do not season with salt).
• Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides.
• Place the onion soup mix, broth and Worcestershire sauce into the slow cooker; mix to combine.
• Add in the browned roast and turn the roast a few times to coat in the broth mixture.
• Sprinkle the veggies around the roast.
• Cover and cook on LOW setting for 8-10 hours.

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Steps:

• Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
• I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
• Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
• Wash and scrub the cucumbers well under cold water.
• Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
• For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
• To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
• Ladle the HOT brine into each jar up to 1/2-inch from the top.
• Immediately place the lids on but DO NOT tighten completely.
• TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
• Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
• Remove the jars; set aside.
• As they cool you should hear the lids popping and they should have a small "dip" in the middle.
• The lids may NOW be tightened securely.
• Store in a cool dry place.
• Allow at least 2 weeks before opening.

KITTENCAL'S CREAMY RANCH DRESSING/DIP

Steps:

• In a medium bowl whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, dill weed, parsley, garlic, Dijon mustard, black pepper, salt and minced green onion; whisk until well blended.
• Adjust the amount of salt and pepper if needed and add in some Tabasco sauce if desired.
• Cover and refrigerate for a minimum of 4 hours before using or overnight, the longer 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.

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES

Steps:

• Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
• Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
• Remove from heat; cool to room temperature.
• Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
• Store, covered in the the refrigerator.
• The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
• **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

LULU'S FRENCH DIP ROAST (CROCK POT)

Steps:

• Place onion in crock pot.
• Place meat on top of onion.
• In a small bowl, stir water, au jus mix and seasoned pepper until blended.
• Pour over roast.
• Cover and cook on High for 5 to 6 hours; or on Low for 10 to 12 hours, or until tender.
• Remove meat from liquid.
• Let stand for five minutes before thinly slicing across grain.
• Strain liquid and make gravy.