11 November 2009
Yes, I am still alive. Now have a bison french dip sandwich with me.
No, really. I am alive. It's been an insane couple of months here, and I'm in the eye of the tornado at this point, so before things get really insane, I thought I'd actually update this blog. Even though my schedule has been hectic, I'm still carving out time to cook. I just can't give up that part of myself.
Ian and I spotted a 3 lb. bison shoulder roast not long ago, and I decided this would be the perfect time for a french dip sandwich dinner. With the temperature dropping and the fog taking over my commute down the Lewiston, Idaho grade, this turned out to be just what my overextended self needed. While I haven't sacrificed my peaceful time in the kitchen, the beauty of the slow cooker is that on a day I can't even carve out 30 mins. for dinner, I still have options.
Bison Shoulder Roast
3 lb. bison shoulder (I'm sure beef would work just fine if you can't get your hands on this)
1 can French Onion Soup*
3 cups beef broth, preferably homemade
2 tsp. peppercorns
Crusty french bread
Sliced, fresh mozzarella
1. Place shoulder roast in slow cooker and cover with the soup, broth and peppercorns. Set cooker on low 7-8 hours.
2. Remove from slow cooker and let sit for ten minutes; keep reserved juices warm. Meat should easily fall apart. Place shredded meat on split French bread. Place fresh mozzarella slices on top of meat and broil under melted. Serve with au jus.
*I used Wolfgang Puck's Organic French Onion Soup with 30% less sodium.