Slow Cooker French Dip Sandwiches

Prep Time: 25 minutes

Cook Time: 5 hours

Total Time: 5 hours 25 minutes

Servings: 4 - 6 sandwiches

Ingredients

2-3 pound beef chuck roast or rump roast, trimmed of excess fat

Salt and pepper, to taste

3 cups low sodium beef broth

1/4 cup Worcestershire sauce

2 tablespoons extra virgin olive oil

2 yellow onions, quartered and thinly sliced

3 cloves of garlic, minced

1 bay leaf

4-6 crusty rolls

8-12 slices provolone or swiss cheese

Directions
Season the roast all over with salt and pepper, to taste. In a cast-iron skillet or dutch oven, heat the olive oil over medium-high heat. Using two forks or tongs to hold the roast, sear on all sides until each side has a nice brown crust formed. Transfer roast to your slow cooker.

Reduce the heat to medium and in the same pot you browned the meat in, add the sliced onions and cook, stirring occasionally, adding more oil if necessary. Cook until onions are translucent, about 3-5 minutes. Add the garlic and cook for 30 seconds, or until fragrant. Pour a few tablespoons of the beef broth mixture into the pot, and with a wooden spoon, scrape up all the browned bits from the bottom of the pan (this adds lots of flavor).

Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the beef broth, Worcestershire sauce, 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 (against the grain) or shred it, set aside.

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

Place the sliced meat and onions back into the slow cooker. Pour a little bit of the au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping.

Toast your rolls. Add meat and onions and top with cheese. Bake at 375 degrees F or under the broiler until cheese is melted (watch carefully so that buns don’t burn). Serve with the au jus on the side for dipping.

Nutrition

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