My Favorite French Dip Recipe…Brisket Dips!

Can you believe summer is already half way over?! I surely can’t! Time just goes too fast. Only a month and a few days until my two go back to school , which also means it’ll be time for fall sports to start! With the starting of school and sports also comes after school clubs, play dates and trying to enjoy the last bits of summer outside any chance you get! However, my biggest failure as a mom when the school year starts is dinner.

We get so busy sometimes that I just forget! I either forget to make a plan for dinner completely, or I don’t remember to take anything out of the freezer! So, in an effort to change that, I’m gathering new crockpot recipes and taste testing each one before the school starts next month in an effort to gather a nice collection of recipes to use throughout the entire school year!

We all know a crockpot is a busy mother’s best friend. I’m talking BFF for life! Once the kids are gone for the day, it only takes a few minutes to throw everything together in the crockpot and forget about it! Dinner will be mostly ready when you walk in the door with starving kids!

Ingredients:

• 1 Envelope of French Onion Soup Mix
• 1 Can Beef Broth (or 1.5 cups if made with water and bouillon)
• 2 tsp Minced Garlic
• 1 tsp Worchetershire Sauce
• 2-3 lbs Brisket, rimmed
• Salt and Pepper to taste
• Hoagie Rolls
• Butter
• Garlic Salt
• Provolone Cheese

Directions:

• Mix the first four ingredients together in a bowl and set aside.
• Sprinkle the roast with salt and pepper.
• Heat a large pan, with a tiny drizzle of olive oil.
• Once hot, sear the roast on both all sides until browned.
• Place the browned roast into the crockpot (fatty side up).
• Pour the bowl of mixed ingredients over the top.
• Cook on low for 8 hours 
• When ready to serve, place the roast on a plate and let rest for 10 mins.

• While the meat is resting, you get your Hoagie rolls prepared.
• Spread open and slather them with butter and a sprinkling of garlic salt.
• Toast under the broiler until lightly browned.
• Use two forks to shred the meat and place on the toasted rolls.
• Top with provolone cheese and return to oven until the cheese melts.
• Serve with a small bowl of the au jus for dipping.

Notes:

• I did mine low and slow, but you can easily do it on high for 4-6 hours!
• You could use mozzarella cheese instead of provolone.
• Did you know that au jus is French for “with the juice”? Random fun fact for you!
• Add a side salad and you have a complete meal with under 30 minutes of work including the prep in the morning and making of the bread!

It was amazingly tender and everyone approved so this one is definitely going into the crockpot rotation!

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