These easy french dip sandwiches keep your kitchen cool by making use of a slow cooker (Melissa Elsmo/Eats Editor).

Using a retro crock pot to make these sandwiches for your family table will make getting together dinner a snap! The dried mushrooms add tremendous flavor to these sandwiches, but you can increase the broth to 2 cups and leave out the mushroom step in a pinch. This dish serves six people.

Ingrediants:

  • 4 dried Shiitake Mushrooms
  • ¼ Cup dried Porcini Mushrooms
  • 1 Tablespoon Olive Oil
  • 1 (3-4 pound) boneless chuck pot roast
  • 3 Medium onions, halved and sliced
  • 1 Celery stalk, thinly sliced
  • 3 Bay leaves
  • 2 Thyme sprigs
  • 1 C Reduced sodium beef broth
  • 1 Red pepper, sliced into strips
  • 1 Yellow pepper, sliced into strips
  • 1 Tablespoon Olive oil
  • 1 long  French Baguette
  • 3 Tablespoon butter, softened
  • 1 garlic clove, halved
  • ¼ Cup minced Italian parsley

Directions:

Place the dried mushrooms in a bowl and cover with 1 C boiling water.  Set the mushrooms aside to rehydrate.  Meanwhile, heat the oil in a large heavy bottomed pan over high heat. Season the roast liberally with salt and pepper and place in the hot oil.  Sear each side until deep brown (about 8 minutes per side) and transfer to an 8 qt. crock pot.  Top the roast with the onions, celery, bay leaves, and thyme sprigs.  Remove the mushrooms from the soaking liquid.  Chop mushrooms and add to the crock pot.  Line a fine mesh strainer with a damp paper towel and place it over the crock pot.  Strain the mushroom soaking liquid through the damp towel into the crock pot and add the beef broth.  Cover and cook on low for 10 hours.  

Remove the roast from the pot and shred or slice as desired.  Strain the cooking liquid into a bowl, skim the fat, adjust the seasoning and keep the jus warm.  Remove the bay leaves and thyme sprigs from the onions and mushrooms in the strainer.  Mix the mushrooms and onions into the meat, adjust seasoning and keep warm.  

Heat the olive oil in the skillet and sauté the peppers until softened.  Cut the baguette into 6-4” sections.  Slice each section open and spread each side with butter.  Grill or broil the cut side of the bread until golden.  Rub the bread with the cut garlic clove.

Place meat mixture on the bottom slice of toasted bread.  Top with peppers and garnish with minced parsley.  Top with remaining bread slices and serve with jus for dipping.  

*Variation: Eliminate the butter for the bread and the sautéed peppers. Top meat mixture with sliced provolone cheese and warm until melted. Garnish cheesy sandwiches with sautéed cremini mushrooms and chopped fresh basil.

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