French Dip Sandwiches in Slow Cooker
Author: Christopher Kosovich
- 1 medium yellow onion
- ¾ cup of beef broth/stock
- ¼ cup soy sauce
- ½ 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
- Slice the onion into ¼ 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.
Spread a bit of garlic butter on the split rolls before toasting in the broiler for added flavor.