French Dip
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 whole 2.5 To 4 your choice of beef, venison, goat or elk roast (we keep things flexible around here!)
  • 1 whole Large Onion, Sliced Thick
  • 3 cloves Garlic, Peeled
  • ½ cups Soy Sauce
  • 1 cup red wine or sherry
  • ½ teaspoons Salt
  • 4 cups Water
  • Toasted, Buttered Deli Rolls
  • Swiss Cheese
Preparation Instructions
  1. Slice up the onions and toss in a crock pot.
  2. Set chuck roast on top of the onions.
  3. Add all remaining ingredients.
  4. Cook on low for about 10 hours.
  5. Shred meat with two forks until all large chunks are gone.
  6. Serve immediately or stick in the fridge overnight. If you put it in the fridge it makes it very easy to take the extra fat out. Just chip it with a spoon and remove the chunks.
  7. Serve on top of toasted, buttered deli rolls. Top with cheese (I used swiss) and place under the broiler if desired.

  8. TO MAKE THIS A FREEZER MEAL
  9. Somehow the flavors get enhanced when you freeze it. I have been making a double or triple batch when I make it and then I just bag up and freeze whatever is left of the filling and then I go ahead and either make or buy the rolls and stick them in the freezer next to the bags of filling.
  10. When we are ready to eat it, I place the bag of filling in a pot of boiling water for about 40 minutes until it is thawed and heated through. DE-licious.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/french-dip/