Annz French Dipz
- Ready In:
- 8hrs 25mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 3 lbs venison roast (or beef roast)
- 1 head garlic, cloves peeled (yes, the entire head!)
- 1 large onion, cut into chunks
- 1 teaspoon za'atar spice mix or 1 teaspoon thyme
- 1 teaspoon rosemary
- 1⁄2 teaspoon oregano
- 1 bay leaf
- 4 tablespoons soy sauce
- 1⁄2 tablespoon Worcestershire sauce
- 2 1⁄2 cups water
- 2 teaspoons beef bouillon granules (1 beef seasoning packet from a ramen noodles pack, add more if it needs more beefy flavor)
- 15 peppercorns
directions
- Put all ingredients in crock pot and cook on low for 7-9 hours or until the meat is falling-apart tender.
- Take the meat out of the liquid and slice thinly.
- Toast several hard rolls or hoagie buns. Pile 1/4 lb. of sliced meat on each.
- Strain the vegies and spices from the juice and serve the au jus on the side for dipping.
- To make a Philly Dip, slice the onions at the beginning. After you've strained them from the juice, sautee them lightly with some green pepper, and pile them on the meat on the bottom of each bun, then top with provolone cheese and bake just until the cheese is melted. Top with the bun tops and serve with au jus.
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RECIPE SUBMITTED BY
I started cooking when I was little. By 7, I was baking cookies and things, and as a teenager my "job" was to do the grocery shopping and cooking for our family of 5. I've always loved cooking and am a total foodie. To me, to eat is to live. To live is to eat. I believe in eating healthy, exercising, and living life to its fullest. In "real life" I'm a usability engineer. Cooking is one of the ways I like to express my creativity.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">