Slow Cooker Beef Dip Sandwiches and Rosemary French Fries with Lemon Salt

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YUM! I had to start out with that because this week was gooood. Am I unfairly biased towards a delicious beef sandwich and French fries, more so than perhaps a vegetarian option? It’s possible. But I have to say this particular sandwich and the fries, oh man, the FRIES, were exceptional.

so full keep eating week 20 if nothing before

This happened.

Enough chit chat, on to the notes.

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This recipe recommends you use a mortar and pestle to create the salt-based gold that is lemon salt. Odds are, average kitchen user, that you do not have a mortar and pestle, or you do but it’s still in a dusty box at the back of your cupboard. As you can see above, I have used my keen inventive mind to create my own grinding device out of a bowl and ice cream scoop. So innovative, I know. Feel free to put your own creative spin on this step as needed.

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In step 7 of the beef dip recipe, it recommends you let the au jus (the liquid leftover in the crockpot after you cook) sit for a few minutes to let the fat separate to the top. GRADE 7 SUBSTANCES AND MIXTURES CURRICULUM CONNECTION; this happens when the mechanical mixture settles into separate components due the different density of the fat in the dip.


Science. We got this.

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Those are really nicely and evenly cut, you’re really good at this cooking thing eh? Well kind of… I bought a mandolin. No, not the instrument, that will not help you at all. The one I got was super cheap and cut down on so much time. Speaking of time…


^unnecessary flourish

I have major issues with Jamie Oliver. I think his recipes are delicious and accent bewitching, but his timing recommendations are unreasonable. Have you ever tried making one of his 30 minute meals in 30 minutes? Not only do you need every gadget around, you need to move at the same frantic whirlwind pace that he does on his show. This particular French fry recipe of his caused me some timing issues, with the original recommending you cook the fries for 1-2 minutes. Maybe I messed up, cut them too thick, overcrowded the pan, but I feel like I didn’t and that this is another one of Jamie Oliver’s crazy recommendations. Even with all the British charm in the world, there is no way you can go from raw potatoes to crispy French fries in less than 2 minutes when you’re not double frying. Please.



3 lbs beef chuck roast
2 cups beef stock
1 1/3 cup condensed French onion soup (I used onion soup mix it was fine)
1 cup red wine
1 tsp garlic powder
Salt and pepper, to taste
6 French rolls


1. Trim excess fat off of beef roast and season meat all over with salt and pepper.
2. Pour beef stock, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
3. Cook on low for 6-7 hours. This could vary a bit based on your particular slow cooker.
4. Take beef out and rest it, covered with aluminum foil, for about 15 minutes.
5. Thinly slice beef and return to slow cooker on the lowest setting for 30 minutes.
6. Lightly toast the bread.
7. Pour the au jus from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.
8. Divide beef onto rolls and serve each sandwich with its own dip.

Original –


Zest of one lemon
4 tablespoons coarse sea salt
Canola oil (whatever oil you like for frying)
2 lbs. potatoes
A few sprigs of rosemary

1. In a mortar and pestle (*see note) mash together the lemon zest and salt until salt is flavored, colored, and fine.
2. Julienne your potatoes, and pat the strips dry with some paper towels to remove any excess starch.
3. Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature. When is this point? Drop a potato in and see if it fries.
4. Carefully place some of your potatoes into the pan of oil for about 8-10 minutes (or whenever they are golden brown and crisp), moving them around the pan gently to stop them from sticking together. About 30 seconds before you are ready to remove the fries, add the rosemary
5. Remove the potatoes and rosemary to a large aluminum bowl and immediately toss with your desired amount of lemon salt.

Original –


Beef 1-3
Fries 1-2
Beef 4-6
Fries 3-5, beef 7 between batches of fries
Beef 8

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