We had an awesome night last night playing laser tag. Unfortunately both times I played my team lost, but it was still fun trying to take the other team’s base.
And how sad is it that I’m that out of shape? My thigh muscles are killing me today from all of the running and kneeling.
I’ve also been gearing up for Thanksgiving. I’m attempting to control myself and not make eight side dishes (I have a tendency to go overboard), but it’s so hard when there’s so many amazing recipes out there.
And in that vein I’ve been aiming for quick and easy recipes I can make in the days preceding turkey day since I’m going to be on a cooking extravaganza which is how this whole recipe came about.
Well that and the fact that my grocery store was running a sale on bottom round roast which caused me to buy six pounds worth and then divvying it up into one pound servings for freezing.
We had some sweet potatoes from our CSA so I wedged them and tossed with a bit of brown sugar, chipotle chili powder, salt and pepper then baked for a quick side.
Note – you can use whatever cheese you like and top with whatever sort of vegetables you want. I tend to keep it pretty simple. You could go the traditional meat and cheese route, or like me throw some jalapenos or banana peppers on them for a fun twist.
- 1 lb boneless beef roast
- 3 Tbsp low sodium soy sauce
- 1 bay leaf
- 1 Tbsp white whole wheat flour
- ½ - 1 tsp garlic powder
- 3/4 tsp black pepper
- 3/4 tsp dried rosemary
- 3/4 tsp dried thyme
- 3/4 tsp marjoram or oregano
- 3 cups beef stock
- 2 tsp olive oil
- ½ cup of shredded cheese or 4 slices of cheese (use your favorite: I used slices of reduced fat swiss)
- 4 sub buns, split in half and hollowed out (just use your hands to pull out some of the inside of the bread. Tip: this makes excellent croutons)
- Combine garlic powder through marjoram. Sprinkle half of spice mixture all over the beef, then rub in flour over beef.
- Heat 2 tsp olive oil in large skillet over medium high heat. Sear beef or all sides to form a nice crust. Place in bottom of 4 qt slow cooker.
- Pour beef stock over beef then stir in soy sauce, remaining spices and bay leaf. Cover and cook on low for 8 – 10 hours until it’s fall apart tender.
- Preheat broiler.
- Remove beef from cooker and shred. Place top and bottom of buns on baking sheet (you may have to do two batches if there’s not enough room on your sheet). Divide beef evenly between the four bottom buns. Top with cheese and broil for 2 – 3 minutes or until cheese has melted and buns are toasted.
- Top with toppings of your choice (I used jalapenos on mine and banana peppers for my husband). Cover with top bun. Serve with jus in slow cooker for dipping.
Apparently my husband had never even heard of a French dip before (how weird is that!) and was loving every bite.
Personally, I’ve always been a big fan of French dips and greedily consumed mine dripping in jus.