Friday, Friday French Dip Day!
What day is it?
Friday you say?
Oh you’re so funny, no really, what day is it?
…OMG it’s FRIDAY?
Jumpin’ Jehosophat! Where did the week go? I swear I only blinked and the whole thing was done! Don’t get me wrong, I loves me some Fridays (they just so happen to be the most delicious day of the week). I just wish I could tell you all about how hard I worked this week and how many things I accomplished and how much I deserve this weekend! Truth is, I hardly remember it.
I think there was some highway driving, maybe a bit of snowboarding, oh yes there were definitely some pancakes (and baked beans and a heavenly strata at a friends’ place for Shrove Tuesday (holidays dedicated to the notion of “breakfast for dinner” must always, always be celebrated)), 5 bottles of wine shared with the in-laws (on ONE night!), and a seemingly never-ending game of Dominoes (I loves me some of that too)! Oh… so that’s where the week went.
Upon returning from a few days out of town I opened the fridge last night wondering what would be for dinner today and promptly found…. nothing. Vacations tend to do that sort of thing to your fridge. Luckily I had a nice little roast stashed away in the freezer for days like these and after a quick pantry check, I got that baby defrosting (safely, yo!). That’s the beauty of this recipe – a frozen roast (which just so happened to be bought on sale in this case) and just 4 pantry staples will have you well on your way French dip flavour town!
While your roast patiently, um… roasts, all day in the toasty slow cooker, you can be busying yourself with all the massively important and awesomely riveting things that you do (you busy, amazing person you!), grabbing fresh buns, a bit of cheese and some pre-washed baby greens from the market on your way home. A slice here, a dice there and not only did you accomplish countless imperative tasks (like you always do) today, but you also just whipped up gourmet frickin’ sammiches. Snap.
How do you do it all?! You, my friend, deserve this weekend!
Hope you all have a great weekend! I know we will – the puppy comes home on Saturday! Hooray! =)
Ps. There’s a bonus recipe tucked in this post. What is it? Well scroll on my friends and find out…
French Dip Friday (recipe adapted from here)
- 4 pound rump roast
- 1-2 tablespoons Montreal Steak Spice
- 1 (10 oz/284 mL) can of beef broth (or consomme; same difference)
- 1 (10 oz/284 mL) can of condensed French onion soup
- 1 (12 oz/355 mL) can or bottle of beer (the darker the beer you use, the more flavour it will lend to the recipe. I used a nice Honey Brown Lager from Alberta’s own Big Rock brewery!)
- Fresh French rolls (sourdough also works nicely with this recipe)
- Butter or margarine
- Provolone cheese, sliced (optional)
- Trim excess fat from the rump roast, and sprinkle generously with Montreal steak spice. Place in a preheated skillet on med-high. Sear for 1-2 minutes on all sides. This is going to help seal the natural juices into the roast. You don’t need to cook it long, just enough to get a little bit of colour.
- Place the seared roast into a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours (or High for about 4 hours).
- When you are ready to serve, remove the roast, slice thinly (against the grain) and add back into the slow cooker to keep warm.
- Preheat oven to 350 degrees F (175 degrees C).
- Split French rolls, and spread with butter or margarine. Bake 5-10 minutes, or until lightly toasted. If using cheese, use one slice on one half of each bun and return halves with cheese to the oven. Turn on the broiler. Broil until cheese is melted (watch them carefully!)
- Distribute meat on the rolls. Serve the sauce (au jus) for dipping. Add a nice fresh salad with a homemade tangy dressing as an accompaniment (see below)!
Best House Salad Dressing (ev-ah!)
- 1/2 cup white vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons sea salt
- 2 teaspoons minced garlic (if you have a microplane zester, use it! It will mince the garlic nice and small to incorporate perfectly into the dressing)
- 1 cup vegetable or canola oil (olive oil is too strongly flavoured for this recipe)
- 4 good shakes of Franks Red Hot sauce