Sunday, January 22, 2012

Fabulous French Dip with Whipped Potatoes

Fabulous French Dip with Whipped Potatoes

French Dip
adapted from Betty Crocker

Roast (Such As Arm Roast)
2 Cans Beef Broth
1 1 Oz. Packet Onion Soup Mix
Your Favorite French Dip Bread

Heat the oven to 300 degrees.  In a dutch oven, place roast, 1 can of beef broth and soup mix.  Cover and cook in the oven.  My roast was pretty small, only about a pound, and it was done in 4 hours.  A two or three pound roast would take 6 or more hours.  Check for doneness by inserting a thermometer into the thickest part of the meat and it's done when it reads 165 degrees.  To serve, take out roast and add the last can of beef broth to the juice in the dutch oven and heat on the stove or put back in the oven.  Shred the meat with two forks and distribute on the bread.  Serve the warmed juice in little bowls for dipping the sandwiches.

I don't even think I can describe how good this is... Literally one of the best meals I have ever had!  You'll just have to take my word for it... so good...  You could also prepare this in a crock pot, same method just cook on low 6 - 8 hours.

Whipped Potatoes
serves 4

2 Russet Potatoes
1 Tablespoon Butter
2 Oz. Cream Cheese
Chicken Stock
Spoonful of Sour Cream
Salt and Pepper, to Taste

Pierce the potatoes with a fork and microwave for 10 minutes, flipping them over half way, until they are fork tender.  While the potatoes are cooking, melt butter and cream cheese together in a medium pot over low heat.  When the potatoes are done, give them a rough chop and add them to the pot.  Add a good splash each of milk and chicken stock (start with a little liquid, you can add more later) and add the sour cream and salt and pepper to taste. Let it all heat up for a few minutes then whip the potatoes with a hand mixer until desired consistency is reached, adding more liquid if needed.  Serve with Fabulous French Dip!

This is another example of a recipe that I thought was scary but turns out is incredibly easy.  I didn't even use a recipe, just threw together whatever I had in my fridge.  The key here was eyeballing.  You could use all chicken stock and Greek yogurt for a healthier mash, or all half-and-half and cream cheese for a more sinful smash.   I ended up leaving the skins on because A) they're healthy B) because I'm lazy or C) both.  The answer is B!  

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