Today was one of the days that when I woke up (6:00am), I realized that I needed to cook something. I’ll be going out of town for a few days for work, and I’ll be staying in a hotel; no cooking for several days. Not cooking for a few days kinda puts me in a funk, as this is one of my daily stress releases.
So my inspiration for today came from me thinking about when my wife and travel to Las Vegas for a day or two, we love going to the Place Station Hotel/Casino to get their “Prime Rib Dip Sandwich” with french fries. These sandwiches have changed a few times over the years, but they always seem to make it back to the original sandwich we got about 15 years ago. I like my Prime Rib rare to medium-rare and they make them that way. The slice the meat really thin and serve it on soft/toasted hoagie roll that has a few slices of provolone cheese. There is a side bowl of AuJus to dip your sandwich in for that perfect savory/salty flavor you look for in a French Dip Sandwich. I also get a nice amount of their Horseradish; I love horseradish on beef sandwiches. The fries are cooked to perfection; crispy! I always order a side of bleu cheese salad dressing to dip my fries in rather than ketchup.
So, this morning I went to Whole Foods Market to pick up my ingredients. Although I am not making the “Prime Rib Dip”, I think this recipe made a spectacular alternative.
I selected a 5 lb. boneless beef chuck roast form the meat department, onions and fresh bay leaves from the produce department. And since it was the day before Valentine’s Day, I picked out an amazing bouquet of Long Stem Red Roses for my wife.
When I got back home I got out the Crock Pot and plugged it in; set it to “Low”. I proceeded to chop up a brown onion to a medium dice and put them in the bottom of the crock pot. I then seared the roast on all sides and placed it in the crock pot.
I then put in all of the other ingredients in and then put the lid on the pot and let it do it’s thing for the next 4 hours.
After the four hours were done, I pulled the roast out and shredded the meat; not to fine though. Then put the meat back in the crock and continued cooking for another hour and half.
While the beef was finishing up I sautéed up some onions, mushrooms and peppers to put on the sandwich, which I love!
I then sliced the rolls open and placed a couple slices of provolone on the bread and put it in the oven for a few minutes to start the melting process. By this, the cheese will act as a barrier in between the wet meat and the bread so the bread doesn’t get soggy too fat and fall apart.
While the cheese and bread are in the oven for a minute or two, you can ladle out the juice from the crock and skim off the grease (if you chose to) and then this will be your AuJus to dip your sandwich in.
This made me so happy!