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Old 10-11-2016, 07:57 AM
 
1,120 posts, read 658,395 times
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Quote:
Originally Posted by jco View Post
Someone shared this with me once, and it is an awesome meal. I've made it for others, and they love it too! As a variation, I use low salt soy sauce and a can of water. You can also sub ground pepper for pepper corns. My sister uses low sodium beef broth and likes it even more!

1 beef chuck roast (about 3lbs)
2 cups of water
1/2 cup soy sauce
1t. dried rosemary
1t. dried thyme
1t. garlic powder
1 bay leaf
3-4 whole pepper corns

8 french rolls

place roast in crock pot. Add water, soy sauce & seasonings. cover and cook on high for at least 6 hours until beef is tender. remove beef from crock pot and shred with forks. keep warm. strain broth and skim off fat. use broth for dipping. fill rolls with beef and enjoy!
I actually made this recipe this morning, funny that it is the first one posted here. I get it from a Betty Crocker cookbook, so I believe that is where it originates. I change it slightly.

I increase the liquid to 3 cups. We must like a lot of dip, because 2 just isn't enough.

Also, I substitute either red wine or dark beer (stout, brown ale, or porter) for half of the water, or use beef broth, depending on what I have on hand. I have made it using just water, but adding something with flavor makes a big difference IMO. I think of those red wine adds the best flavor to this dish.

We also add cheese to the sandwiches.
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Old 10-11-2016, 05:11 PM
 
Location: Upstate NY
35,489 posts, read 10,514,156 times
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Quote:
Originally Posted by marino760 View Post
Oh thanks I've been using the same heavy ceramic crock pot since the 80s. It's wonderful and I haven't died from it yet but now I'll be wondering how much time I have left whenever I use it.


I've been using the same one from the 70s, and we're all still here. BTW, you can always test for lead ( leaching lead is the problem). Some online worriers have tested multiple old cookers, and found no lead. And some choose to use crock pot liners.
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Old 10-12-2016, 05:44 AM
 
Location: Chapel Hill, N.C.
36,485 posts, read 43,777,962 times
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Quote:
Originally Posted by clawsondude View Post
I actually made this recipe this morning, funny that it is the first one posted here. I get it from a Betty Crocker cookbook, so I believe that is where it originates. I change it slightly.

I increase the liquid to 3 cups. We must like a lot of dip, because 2 just isn't enough.

Also, I substitute either red wine or dark beer (stout, brown ale, or porter) for half of the water, or use beef broth, depending on what I have on hand. I have made it using just water, but adding something with flavor makes a big difference IMO. I think of those red wine adds the best flavor to this dish.

We also add cheese to the sandwiches.
I'm thinking adding mozzarella cheese and running it under the broiler might be goodBut you would really have to watch it. Otherwise what kind of cheese do you use for dipped beef sandwich?
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Old 10-12-2016, 10:50 AM
 
1,120 posts, read 658,395 times
Reputation: 3023
Quote:
Originally Posted by no kudzu View Post
I'm thinking adding mozzarella cheese and running it under the broiler might be goodBut you would really have to watch it. Otherwise what kind of cheese do you use for dipped beef sandwich?
I usually go with Swiss or provolone. I'm sure mozz would probably be good too!
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Old 10-12-2016, 01:18 PM
 
Location: Florida and New England
1,233 posts, read 1,418,186 times
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Quote:
Originally Posted by StephM View Post
I made this the other day and it was AMAZING> The beef made its own gravy, the kids and husband went bananas over it.

Mississippi Roast

1 chuck roast

1 packet dry Ranch dressing mix

1 packet Au Jus mix

1 stick butter

5 pepperoncini peppers

Add all ingredients into a slow cooker; cook on low for 8-10 hours. Shred and serve with your favorite sides (mashed potatoes and/or rice are delicious!)
I'm making this now -- minimum of 8 hours on LOW. I cut down the butter to half a stick and increase the banana peppers to an entire, small six-ounce jar. I also add one TBSP of dried dill to add more flavor.

I use a 3 pound cut of beef. Serve with mashed potatoes.

You may also thicken the sauce afterward in a sauce pan with corn starch, but I like the sauce kind of loose.
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Old 10-12-2016, 08:04 PM
 
5,163 posts, read 2,780,290 times
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Quote:
Originally Posted by Delahanty View Post
I've been using the same one from the 70s, and we're all still here. BTW, you can always test for lead ( leaching lead is the problem). Some online worriers have tested multiple old cookers, and found no lead. And some choose to use crock pot liners.
Wow, it's still working? Mine from the 70's died a few years ago after many years of faithful service. It had an "automatic" setting that switched from higher to lower temps during the cooking process. I don't think my newer one is nearly as good.

As a working parent, I remember coming home from a long day & opening the house to the welcome smell of a cooked meal, & I knew what we were eating, just good, fresh food, because I had put it there.

Favorites...beef stew, turkey soup (from the Thanksgiving carcass), navy bean soup, split pea soup, spaghetti sauce, chili, pot roast, lima beans & ham, blackeyed peas, corned beef & cabbage, chicken & rice, "kitchen sink" soup, off the top of my head.
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Old 10-12-2016, 09:46 PM
Status: "I CRAVE Canine-stew" (set 13 days ago)
 
Location: Brawndo-Thirst-Mutilator-Nation
16,458 posts, read 16,565,106 times
Reputation: 12462
Tripe-soup..............10 ounces of tripe, garlic, red chili peppers, brocolli.
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