Hi guys! Last week was an extremely busy one here in the DeVolk household. I had to work extra days so I was limited on what I could make for dinners. In steps our good old trusty crock pot. I made a couple awesome dinners out of this bad baby and am going to share with you the recipes! Today I have for you Crock Pot French Dip Sandwiches with a twist.. on garlic bread!! DOUBLE YUM… oh, and some provolone cheese. BOOM.
These were freaking amazing and had enough for leftovers which I froze and will be a super quick dinner later this week!
Ingredients
2 1/2 Lbs Chuck Roast
2 tsp Oregano
1 Tbl each: Onion Powder, Garlic Powder, Montreal Steak Seasoning
3 ea Garlic cloves
2 ea Bay leaves
32 oz Beef Stock
4-6 ea Provolone Cheese slices
water
Fresh cracked pepper to taste
Directions
Cut roast into smaller chunks and rub with the oregano, onion powder, garlic powder, steak seasoning. Place into crock pot and add all the remaining dry ingredients.
Add the stock and just enough water to cover the meat.
Cover and place on low heat for 8 hours. I think mine cooked for around 9 hours and it was soooooo tender! Take out the meat
and slice it as thin as you can. Make sure you take out the bay leaf and smash the garlic in the pot. Add meat back to the post and put on setting to keep it warm. Cook frozen garlic bread to directions on package. Cut garlic bread into four equal pieces and pile on the meat, adding a slice of provolone cheese. Serve with the remaining jus for dipping! SO easy and oooh so goooood. Thanks for reading!
- 2 1/2 Lbs Chuck Roast
- 2 tsp Oregano
- 1 Tbl each: Onion Powder, Garlic Powder, Montreal Steak Seasoning
- 3 ea Garlic cloves
- 2 ea Bay leaves
- 32 oz Beef Stock
- 4-6 ea Provolone Cheese slices
- water
- Fresh cracked pepper to taste
- Cut roast into smaller chunks and rub with the oregano, onion powder, garlic powder, steak seasoning.
- Place into crock pot and add all the remaining dry ingredients.
- Add the stock and just enough water to cover the meat.
- Cover and place on low heat for 8 hours. I think mine cooked for around 9 hours and it was soooooo tender! Take out the meat and slice it as thin as you can.
- Make sure you take out the bay leaf and smash the garlic in the pot.
- Add meat back to the post and put on setting to keep it warm.
- Cook frozen garlic bread to directions on package.
- Cut garlic bread into four equal pieces and pile on the meat, adding a slice of provolone cheese.
- Serve with the remaining jus for dipping!
- Enjoy!
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Just pinned this! I know what my family is having for dinner tomorrow night! Life to the full, Melissa
Thanks Melissa!!
Dana~ Thanks for letting me feature this post in a guest blogger spot while I was on vacation. I’ve pinned this post.
Thanks so much for having me!