Grab the recipe and make this delicious French dip in the crock pot sometime so you can enjoy a nice piping hot sandwich when you come home from work or a day out. The meat gets so tender when you cook it in the crock pot.

The recipe for this French dip is from Creole Contessa. She uses a lot of different seasonings and adds cheese and mayo to the sandwich which is a real twist but it tastes amazingly delish. If you love French dip this is a great recipe, the meat turns out full of flavor. For a different twist I am sharing my recipe for Italian beef which is very similar. I usually make a lot and then after we get out fill which is usually twice, then I freeze what is left over and add it to the cooker next time I make Italian beef. That way you pot has some new and some aged and it just gets better and better. I have even added venison to it when my husband brought some home. It blended right in and there is probably still some in there. That was like 2 years ago.

The adding new to the leftovers just makes it take on a taste that is not quite the same as all new every time. I usually start with 2 roasts. What ever is on sale. I also usually put mine on to cook the  night before right when I am going to go to bed  going to bed and I let it cook all night on low, in the morning I take the new roasts out and cut them into smaller pieces and then put the meat back in the crock pot and let it go on low for another 6 hours. I like the long time at low heat better than high heat. The meat tenderizes so well at a long slow cook.

You will need.

2 roasts

6 pepperoncini peppers (from a jar) with the stems removed

2 teaspoons of powdered garlic

2 teaspoons of oregano

Half of the juice from the jar of peppers

2 teaspoons of beef bullion

Put all of that into the crock, you don’t need to cut up the pepper just take off the stems and throw them in. If this is the first time you are making it then just put the lid on and set it on low for a good 8 hours. When the 8 hours are up take the roasts out and cut or tear them up and put the pieces back in the crock and cook another 5 or 6 hours.

If you have made it before and froze the leftovers, you should put the leftovers in the fridge the day before to begin thawing. Add the leftovers to the crock after you put the new ingredients in and then continue the cooking process. Serve on French bread with extra pepperoncini on the side.

There you have two ways to make a hot beef sandwich. Both are delicious and both are pretty simple.

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 http://creolecontessa.com/2014/06/slow-cooker-french-dip-sandwich/

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