I have so been craving French Dip sandwiches lately.
That reminds me – want to know a silly fact about me? I LOVE ham and American cheese (yes, the processed shit) on really fresh white bread with mayo, mustard and plain chips. Salty, greasy chips. I doubt anyone really knows that actually now that I think about it. I haven’t really had one in so long. It was a kid thing, but still makes me salivate just thinking about it.
This is not as gluttonous as it looks. I used london broil, which is pretty lean, and cooked it slow – about 9 hours. I also trimmed the excess fat off before putting it in the crockpot. I did leave a little, because you know you have to have some fat to have flavor. You could always use chuck roast or whatever cut you like. I just really like london broil when it comes to slow cooking beef. It’s not too fatty, and always turns out nice and tender.
This is the first time I’ve made it using dry Italian seasoning, and now I can say that I highly recommend it. It really gave it a nice rich flavor. It also added to the flavor of the au jus, which is the most important part to French dips. In my opinion, anyway.
Here’s your printable-