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Crockpot French Dip is cooking away and should be ready around 6:30.
Got a 3 lb. chuck roast. Season with salt and pepper and sear in olive oil. One sliced onion in the hot pan, deglaze with about half cup of red wine. Let cook down until soft. Added a few cloves of garlic at the end. Added all that to the jus. The jus here is a can of beef broth, about 1/4 cup soy sauce, couple of splashes of worchestershire, bay leaf and 1/2 tsp of thyme. Smells great and the jus already tastes great. Should be even better in 6 hours.
French rolls and provolone to go with. Just doing some french fries for the side, nothing particularly interesting there.
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