This Crock pot gem hails from a potluck near mineral point, Wisconsin. Beefy, satisfying, melty cheese, and unassuming; a modest loose meat sandwich.
Crock pot Wisconsin Beef Melt *Recipe optimized to fit small crock pot
- 2 lbs extra lean Ground Sirloin
- 1 small white Onion, diced
- 1 packet french onion soup mix
- 1 packet brown Gravy
- 1 cup Beef Broth
- 2 tablespoons dark Brown cane Sugar
- 2 tablespoons Bragg’s Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- ½ teaspoon ground thyme
- Large pumpernickel split and toasted rye Buns
- Swiss Cheese slices
- french dip Au jus or beef broth for dipping
- Add the first nine ingredients to the crock pot. Stir together to combine ingredients and break up the ground beef.
- Cook on High for 4 hours. Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together.
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Serve on pumpernickel buns brushed with melted butter…don’t be shy on the cheese slices, the messier it is the more authentic the sandwich! Serve with french Au Jus dipping sauce.
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