Slow Cooker French Dip Sandwiches

 

French Dip sandwiches are just so good! They are a favorite in our family and this recipe makes it easy and the sandwiches are unbelievably great! These with homemade fries are perfect!

INGREDIENTS:
2 pound beef chuck roast trimmed of excess fat (I’ve also used a sirloin steak for a leaner option)
3 cups low sodium beef broth plus a little more if needed
1/4 cup worcestershire sauce
2 tablespoons extra virgin olive oil
2 large yellow onions halved and thinly sliced
3 cloves of garlic minced
1 bay leaf
salt/pepper
4 french artisan-style rolls
8 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS:
Liberally salt and pepper your roast.

In a large glass measuring cup, combine the beef broth and Worcestershire sauce and set aside.

In a large cast iron skillet or dutch oven, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker.

Reduce the heat to medium and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary.

Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). Transfer the onion mixture and all accumulated juices into the slow cooker and add in the remaining broth and the bay leaf.

Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender.

Remove the meat to a cutting board and thinly slice it or shred it with a fork and set aside.

Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.

Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat (season to taste with salt and pepper). Reserve the remaining au jus for dipping. If you’d like more au jus, you can stir in a little beef broth to make it stretch farther.

Toast your rolls, pile with meat and onions, cover with the cheese of your choice. If you want the cheese melted you can place it in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 524
Total Fat 12 g
Cholesterol 89 mg
Sodium 1179 mg
Potassium 119 mg
Total Carbohydrate 28 g
Protein 33 g
Vitamin A 5 %
Vitamin C 5 %
Calcium 23 %
Iron 28 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.