Jump to Recipe Print Recipe
Print Recipe

French Dip Sandwiches in Slow Cooker

Author: Christopher Kosovich

Ingredients

  • 1 medium yellow onion
  • 3/4 cup of beef broth/stock
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 tbsp worcestershire sauce
  • 1 tbsp spicy brown mustard
  • 3 cloves garlic roughly chopped
  • 3 lb chuck roast
  • Salt to taste
  • Pepper to taste
  • 6-8 sandwich rolls split
  • 6-8 slices provolone or swiss chesse

Instructions

  • Slice the onion into 1/4 inch rounds.
  • Keeping the rounds intact, place them in the bottom of the slow cooker.
  • Whisk together beef broth, soy sauce, worcestershire sauce, mustard, and garlic. Add to the slow cooker over the onions.
  • Salt and pepper both sides of the roast and place on top of the onions.
  • Cook on LOW for 6 to 7 hours until beef is tender and falling apart.
  • Once meet is done cooking, transfer the roast to a cutting board and shred using two forks.
  • Remove the onions from the slow cooker and set aside.
  • Remove the juice from the slow cooker and strain the juice into a large "defatter" measuring cup and get rid of the oil that collects on top.
  • Return the shredded roast to the slow cooker with a few tablespoons of the juice to moisten and set slow cooker to WARM.
  • Heat the broiler.
  • Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the rolls begin to brown.
  • Scoop the shredded beef onto the bottom of the rolls and top with cheese.
  • Return to broiler until the cheese is melted.
  • Top sandwiches with onions and serve with small bowls of juice.

Notes

Spread a bit of garlic butter on the split rolls before toasting in the broiler for added flavor.