SourdoughNative: Pot Roast Beef Dips

Sunday dinners are pretty classic for most Americans.

It's the one day set aside for devotion, family or just plain relaxation.

I always try to make something a little more substantial and special on Sunday.

Like a long, slow cooking Pot Roast. I know, I could make it during the week with my slow cooker, but I really like making the big frou-frou dinner (Roast, carrots, onion, mashed potatoes, big salad, toasted french bread), on the weekend.

The big bonus to this though is the leftover meat and drippings. The anticipation of having
Beef Dips is almost more than the initial roast dinner.

My stomach's growling.........

Serve these meaty, juicy sandwiches on rolls that have been split, buttered, sprinkled with Parmesan cheese and broiled to perfection!! (In other words, WATCH THEM!!-don't let them burn, baby!)

Mound on the meat that has been simmering in flavorful drippings and top with sliced Provolone cheese (broil again or not) and serve with a small cup of jus to dip and munch away!!

Pot Roast Ingredients:

2.5 lb. beef chuck roast-seasoned liberally with salt and pepper

2 whole onions, peeled and halved

6-8 carrots, peeled and chunked

8 oz. of mushrooms

3 cups of beef broth

1 cup of Red Wine, Sherry or Marsala

1 sprig of fresh Rosemary and Thyme( you can use dried, about 1 tsp each-crumbled)

2 tbsp EVOO

Beef Dip Ingredients:

6-8 Soft Hoagie buns, split, buttered.
2 tbsp Parmesan cheese, sprinkled on all the buns
6-8 slices Provolone or other cheese
Au Jus packets (this it totally optional-not really needed)

Directions:

In a deep, heavy bottomed dutch oven or Everyday Pan, heat the oil until almost smoking hot and brown the onions, about 3 minutes per side, and remove.
Do the same to the carrots/mushrooms and remove.
You may need to add a little more oil, and then brown the roast on each side, about 5-8 minutes per side. Remove as well.
Deglaze the pan with the alcohol or use some of the beef broth.
Place the roast in surrounded by the vegetables and pour the beef broth to about half way up the meat.
Cover tightly with a lid or foil.
Place in a 325F for 3 hours, until the meat is tender and pulls apart easily.
At this point eat the meal with your favorite sides or let cool and then cover and refrigerate.
When ready to make the Beef Dips, remove and skim off any hardened fat and remove carrots.
Heat to a medium low simmer until meat is heated through. Remove the meat/onions and cut, slice, or shred it and place back into the drippings.
Butter, sprinkle Parmesan cheese and broil buns.
Serve these delicious sandwiches with some of the broth for dipping.