Sandwiches will always be a satisfying and go-to meal option for me. You might say I am a fiend for sandwiches, I like them about as much as I like tacos and that's A LOT. Why? Because they are versatile and your imagination is really the only limit. This past week I decided that I wanted to use my Crock-Pot to make French dip sandwiches, but I also happened to have a jalapeño laying about waiting to be eaten so I thought I may as well marry the two and make Mexi-French dip sandwiches.
The jalapeño, which I seeded before putting into the crock pot, just gave the dipping broth a subtle flavor. You can of course opt to make it spicier if that is your thing.
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Mexi-French Dip Sandwiches
Ingredients
3 pounds beef chuck roast, trimmed
2 cups chicken broth
1/2 cup soy sauce
1 teaspoon dried rosemary
1 tablespoon garlic powder
1 jalapeño stemmed and seeded (add more or keep the seeds if you want it spicier)
1 bay leaf
3 to 4 whole peppercorns
8 French rolls or pan birote, split
Directions
Put the roast in the slow cooker; add everything else except the bread (French rolls or pan birote). Cover and cook on high for 5 to 6 hours. Remove the roast from the broth and use two forks to shred it. Serve shredded roast on the rolls with a side of broth for dipping.
Image via Claudya Martinez
