Beef French Dip Sandwiches

I’ve been a sandwich kind of guy ever since my childhood. And I still am. Lunch at our house usually consisted of a sandwich of some sort, a glass of milk, maybe a piece of fruit and a cookie or two for dessert.

We always had sandwich meat and fresh bread on hand because Saturday mornings, my dad would go to Cox Bakery in Crookston and pick up five loaves of unsliced bread. He then would stop next door at Erickson’s Meat Market and buy some minced ham, summer sausage and liverwurst for sandwiches.

Maybe it’s something about being a boy that makes sandwiches so appealing. I don’t know. But my grandson, Rakeem, likes to go with Therese — and sometimes me — to Dakota Harvest Bakery on Saturdays and have a sandwich for lunch. One of his favorites is the French dip — roast beef and provolone cheese served on a crusty baguette with au jus for dipping.

I thought about that while browsing Facebook today. A friend, Pam Butala, had posted a recipe for beef  French dip sandwiches that looked quite appealing, so I’ve decided to share it here.

Beef French Dip Sandwiches
3 to 6 pounds beef, any cut
3 cans beef broth
1 package onion soup mix
2 cans. beer
2 teaspoons sugar
1 teaspoon minced garlic
Mix last 5 ingredients and pour over beef in a bean pot or slow cooker. Put lid on and bake at 225 degrees for at least 6 hours.
Serve on Kaiser roll with bean salad on the side.

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