BUT only because I gave it one.
I am always looking for something new to try. I saw a recipe floating around Pinterest for slow cooker French dips. I thought the idea looked great, but forgot to save the recipe. Oops! Even though I forgot to save it, I decided to give it a try and make up my own version. More or less - I ended up cooking a roast, shredding it up (like a pulled beef sandwich), serving it on some crusty bread with some grilled onions and cheese, then I used the cooking liquid for the aus jus. Pretty easy and pretty dang tasty!
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| mmm! Macaroni Salad |
- One 3 pound chuck roast
- Salt and pepper to taste
- 2 sprigs rosemary
- 3-4 sprigs thyme
- 3 cloves of garlic minced
- 2 medium onions sliced (keep them separated)
- 3-4 cups of beef broth
- Crusty buns
- Cheese slices for topping (I like swiss, John likes Provolone)
Season your chuck roast with salt and pepper generously. Brown all sides in a large skillet. Once browned transfer to a crock pot and add in rosemary, thyme, garlic, onion (one), and broth. The broth should come pretty close to covering the roast. Cook on high for 1 hour. Turn the heat to low and cook for an additional 8 hours.
About an hour before serving, saute your onions until nice and golden brown in a saute pan and set aside (turn heat to medium, add in a small amount of olive oil, throw in your onions and let them cook for about 20 minutes). Remove roast and shred. Fish out all your little rosemary, onion, thyme bits from the cooking liquid and discard. Turn your broiler on. Fill your crusty buns with shredded beef, grilled onions, and cheese. Place under the broiler (about 6” away) for 2 to 3 minutes until cheese is bubbly. Serve with a side of the cooking liquid.
See…pretty easy! This is a set it and forget it kind of meal. If you start early and leave your roast in the crock pot the whole day - It will fall apart! So tender!
Oh and I should note, this probably would have made 10 sandwiches. I ended up having to freeze the leftovers because there was no way John and I would ever finish them. Well, at least we will get another yummy dinner in the near future.
I want to know how you make your macaroni salad!
ReplyDeleteI struggle at this...I posted the recipe below!
DeleteSorry so slow. It is way easy...
ReplyDelete1 pound small pasta (macaroni, shells, whatever you want to use)
1/2 medium onion diced
3-4 stalks of celery diced
1/2 to 3/4 cup of small cheddar cheese cubes (very small)
1 cup mayo
2 teaspoons apple cider vinegar
1 squeeze of mustard (whatever kind you like - yellow, Dijon, etc.)
1/2-3/4 cup sugar (taste as you add, so it doesn't get too sweet - start with 1/2 cup and add more as needed)
salt and pepper to taste
Cook the pasta according to the directions on the package and place in a large bowl (reserve some of the cooking liquid just in case). Mix in the onion, cheese, and celery.
In a separate bowl, combine the mayo, vinegar, mustard, sugar (to taste), and salt and pepper. If you do not like the consistency and want it a little thinner, add in some pasta water in very small amounts. The thickness of the sauce and sweetness are all preference so you may have to experiment.
Top the pasta with the sauce. Refrigerate for two hours before serving, but longer if you have it.
I think grandpa used to use "dressing" which is more like miracle whip. If you go that route, you will need way less sugar since it is sweet anyway. In fact, you may not need sugar at all.
Hope that helps :)