French Dip Brisket

Slow cooker recipes are so wonderful and easy.  I use my slow cooker several times a month for either for soups or Roasted Sticky Chicken (you can make your own "rotisserie" chicken right at home--much cheaper!) and I am always on the look out for new recipes.   Rachael Ray has even started doing more of these, which I love.   So many slow cooker recipes often times call for processed ingredients (like cans cream of XXX soup or envelopes of onion soup, and while that certainly makes a meal come together fast, those aren't the best for you and we all know I try to do whole foods whenever possible) so whenever Rachael Ray does a slow cooker recipe, I make sure to pay attention.

This one she did right before Christmas and I have been wanting to try it out.  We have a ton beef of in our freezer and it was a slow cooker recipe, so it provided another way to use up some of our beef.  I was excited to say the least.  I pared it with some homemade crusty french bread and it was very, very good!  Oh, and my cut of beef wasn't actually "brisket" and it still turned out great, so it's definitely worth trying even if the only cut you have in your freezer is roast or something of that nature.

French Dip Brisket ~ from Rachael Ray

1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped
Salt and pepper
1 beef brisket (3 pounds) (I used a three pound chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered (I used button mushrooms, and oops! I sliced my mushrooms rather than quarter them!)
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped (mine was dried)
2 tablespoons Worcestershire sauce
2 tablespoons honey

For serving:

1 loaf bread, cut into 4-inch sections, split and toasted
Sliced Swiss cheese (I used provolone)
Flat leaf parsley, chopped

In a large skillet over medium heat drizzle with EVOO.  Add the bacon to the pan and cook until just starting to crisp, about 5 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.

Return the skillet to a medium-high heat leaving in the remaining bacon fat.  Season both sides of the beef with salt and pepper and sear on all sides until golden brown, about 3-4 minutes per side.

While the meat is searing, add the reserved bacon and remaining ingredients to the slow cooker.  Season with salt and pepper and stir to combine.  Add in the seared meat to the pot and cover.  Set the timer/heat level of the slow cooker depending on the time at which you want your meal to be served, or cook until the meat is tender.

Thinly slice the beef.  To serve, place a layer of sliced beef, cooked veggies, Swiss cheese on top of a slice of the bread and broil until cheese starts to brown.  Top with chopped parsley and serve with a small bowl of juices to dip sandwich.



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday