And, the possibilities are endless for side dishes you can make using Demarle. Tonight I'm making home fries seasoned w/ the same seasonings that will be in the meat, and I'll put them on the Silpat :)
- 1 beef chuck roast (3 pounds), trimmed. For a leaner version, I use the chuck Crossrib roast and still trim the fat, for a cheaper, less lean version, I use a good old fashioned Chuck roast. You could also use a tri tip.
- 2 cups beef broth (or 2 cups water with 1 beef bouillon cube)
- 1/2 cup soy sauce
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 8 French rolls, split
- Provolone cheese is the best for french dip; put it on the hot meat right before serving the sandwiches
- Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or low 8-10 hours, until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. I like to put some back in with the meat and let it warm for a bit before serving. Then I heat the remaining au jus on the stove. Pour broth into small cups for dipping. Serve beef on rolls with cheese. Yield: 8 servings.