And this is where I rant and rave and complain like a crazy maniac woman that compares herself to every other crazy maniac woman in the universe. Why can’t I be better at…?!?!?!
You guys fill in the blanks with your own insecurities because I’m sure you know exactly how I’m feeling. But at the moment, the sentence in my head reads, “Why can’t I be better at photography?!”
Oh wait, it’s because I don’t ever practice. I mean, I do practice because I take pictures of food almost every day. But I don’t actually practice practice. Like, I really need to read a photography book or take a class or something.
You know how people say the definition of insanity is doing something over and over again with the exact same result? Well, I’m going insane!!! I take pictures every day expecting them to look better, but I get the same result every time. Decent, but not superb. I want crisp and clear with vibrant colors, but that’s expecting way too much out of my autofocus camera. I’m relying on my camera to do all the work instead of actually learning techniques for my own growth. It’s my own dang fault.
And then I sit here on nights like tonight with a wonderfully delicious, low maintenance, flavorful recipe wondering if I should even post it because I’m not satisfied with my photos. Sigh! Deep breaths! This is where I remind myself that blogging has a learning curve. I can’t master it all at once.
So with all my insecurities running through my head, I trek on and post anyway. I’m sure when I comes down to it, you all care more about the quality of the food rather than the quality of the photos…I hope…at least for now. But mark my words, one day you will come to this blog and be blown away by the professional images floating around on your computer screens, and not because I’ve hired someone else to take my photos for me. I’d have to win the lottery to afford that!
Enough complaining. Now that I have you down in the dumps feeling sorry for pitiful old me, it’s time to tell you about these magnificent mouthwatering sandwiches that are literally the easiest Crockpot French Dip Sandwiches you will ever make. All you need is a bottom round rump roast, a crockpot, and a few ingredients. Go about your day for 6-7 hours and viola! You have French dip and au jus waiting for your happy consumption. Easy peasy lemon squeezy!
I prefer cooking rump roasts without the marbled fat because Ben is really picky about fat in his meat. Yes, the chuck roasts are more tender and flavorful, but he hates picking around all the fat to get to the good parts. So I settle with the leaner cuts of meat. They still cook up tender and are perfect leftovers for sandwiches like French dip. You could also caramelize some onions and bell peppers and add some spicy brown mustard for another flavor profile. We also like to eat leftover mashed potatoes and gravy on our sandwiches the next day. Lots of options with this tender meat.
And so there you go. If you are a fan of yummy and easy, you will be a fan of these Crockpot French Dip Sandwiches. Just throw the meat in the crockpot, sit back, relax, and please forget about all of my complaining…until next time.
What are some of your “insecurities” you wish to improve on?
- 3 lb. bottom round rump roast
- 2 tablespoons butter, plus more for spreading on bread
- garlic powder
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- 1-2 cup beef broth, plus more if needed*
- 12 slices gluten free sandwich bread or French style rolls
- 6 slices your choice cheese (brie, Havarti, Swiss, provolone, etc.)
- Generously salt and pepper all sides of roast, rubbing in and massaging with fingers. Set aside for 30 minutes. In a large saucepan, melt 2 tablespoons of butter on medium high heat. Sear all sides of roast in saucepan for 1-2 minutes or until brown crust appears.
- Place roast in crockpot, fat layer down, and sprinkle with about ¼ teaspoon garlic powder. Sprinkle brown sugar over top. Drizzle Worcestershire sauce over roast and pour beef broth over the top. Cook on low for 6-7 hours. Remove from crockpot and allow to sit for 15 minutes.
- While roast is sitting, pour the liquid from the crockpot into a gravy separator to remove fat.** Return liquid to crockpot. After meat has sat, remove fat from bottom of roast. Cut into thin slices and return to crockpot. Let sit on warm setting for 30 minutes.
- Warm bread by broiling in the oven or setting on a grill pan with a little butter. Add cheese to half or the slices of bread (unbuttered side), place warm meat on top of cheese, and close sandwiches with remaining pieces of bread, buttered sides up. Serve warm with au jus from crockpot for dipping.*
**If you do not have a gravy separator, just skim the top of the au jus with a spoon to remove top layer of fat.