Made this last night and am just now sitting down to try it. Oh yum! Whoever said these sandwiches don't taste like other French Dips -- I disagree. On high quality hoagie buns, I'd say this as good as any french dip I've ordered in a restaurant. Better that most even. I was worried about the meat shredding instead of slicing, but that's really not a big deal. The beer was reduced, and I used a dark ale (1554). Used approx. 2 lb. chuck roast, 1 can of beef broth, 1/2 can of condensed french onion soup (in beef broth, the can states), and as suggested by reviews, 1+ tbsp. of Worcestershire sauce, a sprinkle of garlic powder and black pepper. I also went ahead and put in a tbsp. of McCormick au jus gravy powder mix, just to make sure the flavor was on the mark, though it might not have been necessary. Cooked on low for 7 hours total. Added provolone cheese to the hoagies and broiled. Served with lightly salted organic potato chips. Oh so good! These would be awesome (and easy!) to serve to guests. The au jus is fabulous!
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