Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches

These sandwiches are a regular on my dinner rotation because they are so incredibly delicious and I can not get enough of that tender beef! They are easy to make, they are hearty and they are just good homestyle food that everyone loves. Note that 1/2 sandwich is about 1 serving.

Servings: 6 sandwiches
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: French Dip
Calories: 781 kcal
Author: Jaclyn from cooking classy

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 spring with several stems)
1 large yellow onion, sliced
6 cloves garlic, minced (2 Tbsp)
6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes and cut into thirds
3 Tbsp butter
6 deli slices provolone or swiss cheese halved

Instructions

1. In a bowl whisk together broth, soy sauce, Worcestershire and honey, then set aside.

2. Heat olive oil in a large pot over medium-high heat, And Dab both sides of roast dry with paper towels, the season just lightly with salt and a fair amount of pepper.

3. Sear roast in the pot until browned on both sides, For about 3 minutes per side.

4. Transfer roast to a 5 to 7-quart slow cooker, And while leaving oil in the pot. Add onion to pot and saute for about 3 minutes, add garlic and saute for 30 seconds longer.

5. Remove pot from heat, pour beef broth mixture into the pot then scrape any browned bits from the bottom, Pour mixture into slow cooker over roast.

6. Submerge rosemary and thyme spring into broth on sides of roast, Cover and cook on low for about 8 hours.

7. Remove roast from slow cooker and transfer to a cutting board, And while leaving behind onions and herbs. And Shred roast with two forks while removing excess fat.

8. If needed season broth and beef with a little salt, And if you find it a little too salty for your liking add in a little water to broth mixture.

9. Pour broth mixture in slow cooker through a fine mesh sieve into a bowl then discard mixture in the sieve.

10. Return roast now to empty slow cooker, And toss with 1/3 cup of the strained broth mixture.

For buns:

1. Heat oven to 350 degrees (or a countertop toaster oven works great if you have one).

2. Cut buns through the center, And place buns cut side up on a rimmed baking sheet.

3. Spread butter on each side then toast in preheated oven for about 8 minutes, And add cheese to one of-of each bun and toast until melted, For about 2 minutes longer.

4. Layer beef over rolls and top with remaining half, And Serve warm with remaining broth for dipping.

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