So between my 1:00 church, Dacia's 2:00 church, Mom's 1:00 church, and I even think Sara's 1:00 church, I've decided to start a new category... crock pot Sundays! OK... so it's not really a new category... but I will be trying new crock pot recipes every Sunday. Because how else do you survive late church? Besides, you can never have too many crockpot recipes.
So, for my first installment, we tried a new french dip recipe yesterday. I like the classic version, just fine, but I didn't have any Lipton Onion Mix on hand yesterday, so I went perusing a favorite site and came across a recipe that I had all the ingredients on hand for. The flavor was fantastic and my boys even ate all their dinner. This was easy, and super tasty. And I will try and get a picture up eventually, but getting a good picture of this dish in my lovely 5:00 darkness was a no go...
I've halved the recipe, because that's the size roast I usually prepare for my family. The original recipe calls for a full package of the Italian seasoning mix, and I didn't halve that. I thought it was fine, full strength, but you can halve it if you like...it's just trickier. Also, I will say that I find crock pot cooking times completely arbitrary. I don't know if I have a very fast slow cooker, but my foods are always way overdone when I allow them to cook to the recommended cooking times. The cooking time on this one was very long, and I think that's to get an extra moist and tender roast. But your meat will probably be done long before that time. Mine was done in about 7 hours, on low.
1 2.5 lb. chuck roast
1 can beef broth
1/2 cup water
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. onion salt/powder
1/2 tsp. dried parsley
1/2 tsp. garlic powder/salt (only use the garlic salt if you use onion powder and vice versa)
1 bay leaf
1 (.7 oz.) package Italian style salad dressing mix (Like Good Seasons stuff)
Combine water, broth, and all seasonings, including salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour seasoning mixture over the meat. Cover, and cook on low for 6-10 hours, or high 3-5 hours. (Ha ha! How's that for a range!? Again... know your crockpot and figure the time out based on the cooking history of your crock pot...)
About 45 minutes before you plan to eat the roast, remove the bay leaf and shred the meat in the pot so it can cook the final 45 minutes in all the yummy juices. Or, just shred it right before you're ready to eat it. (Obviously, you don't have to shred it early... it really only works if your husband stays home from church with a sick baby and can do it for you while you're at church...)
Serve on french rolls, with some Swiss or provolone cheese slices and enjoy!