Tuesday, May 8, 2012

Crockpot French Dip Beef

My husband loves french dip sandwiches. My son and I think they are pretty good, too, especially homemade. But we haven't had them in ages because we haven't been eating much bread while following the primal/paleo diet. With a new baby arriving in a couple of months, I've been trying to get some easy, tasty, nourishing foods in the freezer so that I can just pull them out for easy dinners after the baby is born. So I decided to make up some french dip beef a few weeks ago. It really couldn't be easier to make and it is so delicious! Using homemade beef bone broth and grass fed beef makes this a very nourishing meal, as well.  We ate it for dinner one night and I was able to put two containers of the beef and au jus into the freezer to have later on this summer. Kevin and Carson ate this on some buns, which obviously is not paleo, but I ate the beef on its own with some au jus over top.  I think I actually like it better without the bun, honestly.  I served it with some roasted vegetables - asparagus, mushrooms, and broccoli.

Crockpot French Dip Sandwiches

3-4 pound grass fed chuck roast
1/2 sweet onion, sliced
2-3 garlic cloves, minced
1 quart homemade beef broth
2 Tablespoons coconut aminos (a healthy alternative to soy sauce)
Water or more beef broth, enough to cover the roast by about 1/2 inch - the amount, or even whether you need it will depend on what size crockpot you are using. I used a 4-qt crock, so I only needed to add about 1/2 cup.

Place roast in crock. Add onions and garlic, broth, coconut aminos, and water, if needed.

Let cook on low all day until meat is very tender and falling off the bone. Remove the meat from crock and shred using two forks. Add shredded meat back into crock. Serve on its own with au jus over top, or on buns with a small ramekin of the au jus for dipping.

If freezing, be sure to include plenty of au jus in your containers.

This post is shared at:
Real Food Forager's Fat Tuesday
Kelly the Kitchen Kop's Real Food Wednesday

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