
Slow Cooker French Dip Sandwiches
These sandwiches are a regular on my dinner rotation because they are so incredibly delicious and I can’t get enough of that tender beef! They’re easy to make, they’re hearty and they’re just good homestyle food that everyone loves.
Ingredients
- 2 1/2 cups low-sodium beef broth
- 1/4 cup low sodium soy sauce
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp honey
- 3 lbs chuck roast
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil
- 1 sprig fresh rosemary
- 1 sprig fresh thyme (use a big sprig with several stems)
- 1 large yellow onion, sliced
- 2 Tbsp minced garlic
- 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds
- 3 Tbsp butter
- 6 deli slices provolone or swiss cheese halved
Directions:
-
In a bowl whisk together broth, soy sauce, Worcestershire and honey, set aside.
-
Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.
-
Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7-quart slow cooker, while leaving oil in pot.
-
Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer.
-
Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast.
-
Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours.
-
Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks while removing excess fat.
-
If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.
-
Remove broth from the slow cooker and strain it through a fine sieve to remove bits and pieces. Set broth aside and keep warm.
-
Return roast to the empty slow cooker, toss with 1/3 cup of the strained broth mixture.
-
For buns, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet.
-
Spread butter on each side then toast in preheated oven about 7 – 8 minutes, add cheese to one of each bun and toast until melted, about 2 minutes longer.
-
Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.