One of my favorite memories growing up was going to the Dodger games. For most people, they looked forward to a Dodger dog, a bag of peanuts (from the peanut guy who still, to this day, throws peanuts to everyone), and a frozen malt. Dodger games were a high priority, but eating at the stadium was not on our family’s agenda. Our tradition was either dinner at Little Joe’s or a French Dip sandwich from Philippe's, with a side of pickles, and a bag of chips. Yup…so good.
Sadly, Little Joe’s is no longer around. When I was pregnant with Eli(17 years ago), I CRAVED their salad and their raviolis w/bolognese. As I write this, I can still taste their signature recipe on my tongue. Oh, how I miss that place; the tacky red booths, sawdust on the floor, the bread, and the “take out” deli where my dad and I would buy boxes and boxes of raviolis to freeze for future meals.
Little Joe’s may be a part of my past, but Philippes is still a huge part of our present. We have broken tradition a bit. Philippes is not simply a pre-game meal. It’s where we go when they have a day off from school(sometimes taking the metro directly to Union Station) or a late night snack. NO ONE makes a French Dip sandwich quite like Philippes. It’s that good. So when I bought my slow cooker a few months back, French Dips were high on the list.
What makes a really good French dip is the bread and the au jus. This recipe is a close second to the original and it is so well received by my kids, that I make extra just so I can pack sandwiches in their lunch boxes the next day.
Slow Cooker French Dip Sandwiches
Ingredients:
5 lbs. chuck roast
4 cups water, filtered
1 cup Wheat Free Tamari
2 teaspoons dried oregano
1 teaspoons garlic powder
1 teaspoon onion powder
2 bay leaves
10 whole peppercorns
french rolls (the soft find)
Instructions:
Pat roast dry with paper towels. Place in bowl of the slow cooker.
In a small glass bowl, combine dry ingredients. Rub mixture over.
Add bay leaves, peppercorns, water, and Tamari. Cover and cook on low for 6 – 8 hours or until the meat is fork tender.
Remove meat to a wooden board and let rest for a few minutes.
Pour au jus into a small stock pot and bring to a boil. Keep boiling until reduced by half the amount of liquid.
While sauce is reducing, shred meat using two forks. discard fat.
Place a mesh strainer over a glass bowl, and strain the au jus.
Warm and cut rolls in half. Dip cut side open into the au jus. Pile bread with meat. Serve a little sauce on the side.
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.