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Nutrition Facts
Serving Size 1 (187g) Recipe makes 12 servings The following items or measurements are not included below: za'atar spice mix 15 peppercorns
Calories 142
Calories from Fat 27		(19%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 344mg		14%
Potassium 57mg		1%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.8g
Protein 25.5g		50%
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Annz French Dipz

Recipe #352546 | ½ day | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Annz Recipez
Jan 28, 2009

After trying some other French Dip recipes in my crock pot and liking them, but finding them too salty or with not quite enough flavor, I set out to make my own. Zaatar seasoning is a middle eastern seasoning that is strongly scented with thyme and sesame seeds. It adds a lovely flavor to the meat along with the other spices. The garlic mellows as it cooks and permeates the meat beautifully (and makes your house smell heavenly!)

SERVES 12 (change servings and units)

Ingredients

3 lbs venison roast (or beef roast)
1 head garlic, cloves peeled (yes, the entire head!)
1 large onion, cut into chunks
1 teaspoon za'atar spice mix or thyme
1 teaspoon rosemary
1/2 teaspoon oregano
1 bay leaf
4 tablespoons soy sauce
1/2 tablespoon worcestershire sauce
2 1/2 cups water
2 teaspoons beef bouillon granules (1 beef seasoning packet from a ramen noodles pack, add more if it needs more beefy flavor)
15 peppercorns

Directions

1
Put all ingredients in crock pot and cook on low for 7-9 hours or until the meat is falling-apart tender.
2
Take the meat out of the liquid and slice thinly.
3
Toast several hard rolls or hoagie buns. Pile 1/4 lb. of sliced meat on each.
4
Strain the vegies and spices from the juice and serve the au jus on the side for dipping.
5
To make a Philly Dip, slice the onions at the beginning. After you've strained them from the juice, sautee them lightly with some green pepper, and pile them on the meat on the bottom of each bun, then top with provolone cheese and bake just until the cheese is melted. Top with the bun tops and serve with au jus.