Keep Crockpottin’ In The Free World: French Dips

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Hey Nerdship! Wednesday is a crazy day for dinner at my house, so more often than not, it’s the night where we employ the services of the crockpot. Now, it’s just the two of us, but the way our schedules run, we’d be eating Taco Bell otherwise. Enter: French Dips. This is a simple recipe with a big wow-factor, and it scales nicely.

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Cast of characters: water, french onion soup mix, thyme, slab o’ beefy roast.

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Put your (approximately 1 ½ lb.) roast in the crockpot. I like tri-tip/sirloin or even chuck. If it’s really fatty, go ahead and trim it. Pour in 1 cup of beef broth, ½ cup of water, ½ the contents of the soup packet, and ½ teaspoon of thyme. If you really wanna go to Flavor-town, exchange that ½ cup of water for an equal amount of dry red wine.

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Put the lid on and crank that sucker to low (cook for a minimum of 6 hours) if you’ll be gone awhile, or high for about 4 hours if you’re impatient.

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See? The prep took zero time. There’s no active cook time, and now you get to look like a genius. Try not to look so smug, okay? 

When it’s go-time, pull the meat apart with two forks, ladle up the tasty juices into dishes, and toast some buns. Ahem… I’ll be in my bunk. 😉

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Take note: the beefy juices are sometimes less abundant than one would hope. If that happens to you, you can add some more beef broth, or you can dilute the existing juices with water. Follow your heart here.

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