French Dip Sandwich

As I sit here to write this recipe, I am watching Foodography about cookbooks. They say to write a book, you need a professional writer to help you. This is most likely true. I also have spent the morning looking at lots of food blogs that showcase not only good food, but great writing.

All I can say, is that I hope you enjoy these recipes and hopefully you can understand what I am trying to say. If you have any questions, feel free to write a comment and I would be happy to answer them.

Thanks Alex and Alyssa for being my only followers! YOU ROCK!!!

Here is a recipe that my brother introduced me too. He is a butcher and great with meat! He is really funny about this recipe because once my mom made it and he could tell she skipped what he calls the most important step. This meat can also be shredded up and served on rice (my favorite way) or served as a roast if you want to.

1 boneless chuck roast
Onera (original) blended seasonings
Spade L Ranch Beef Marinade and Sasoning

2 to 4 tbsp olive oil
1 bag of baby carrots
1 large onion, thinly sliced

You are going to rub the roast with a compination of both seasonings. There is no real measurement, you just want to smoother it with the seasonings. I usually do about a 1 part Onera to 2 parts Spade L Ranch. You want to tightly wrap the roast with saran wrap, then I put it in a gallon Zip Lock bag.

At this point, you may either put it in the freezer to use at a later date, or place in the fridge. You will want to let it marinade in the fridge for at least 4 days (one of the key steps, I tried to make it less, and was told it couldn't be done).

After 4 days, you will want at least 10 hours to cook this roast (another key step). Heat a large skillet with your olive oil to a smoking point (I made this the other day at 11 pm and set off my fire alarm, not a good thing to do when you live in a town home. I only hope I didn't wake the neighbors). Place your roast in the oil and sear on each side of the roast.

Place in a crock pot (my bothers favorite kitchen item to cook in) where you have placed the carrots and thinly sliced onions. Set the crock pot to low, and let cook for at least 10 hours.

Once the roast is done, take out the roast and carrots and onions. Take the juice and use as the dipping sauce for the sandwich.

Take the roast and chunk it off for the sandwich. Charles says that you don't want it sliced or shredded, you want large chunks of the tender meat. Then add the onions, get a bowl of juice and enjoy.