Slow Cooker French Dip Sandwiches

Name: Slow Cooker French Dip Sandwiches
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb beef chuck roast; 1 1/2 tsp salt and 1 tsp black pepper; 1 tbsp oil; 1 large onion, thinly sliced; 3 cloves garlic, smashed; 3 cups beef broth; 2 tbsp Worcestershire sauce; 2 tbsp soy sauce; 1 tsp dried thyme; 1 bay leaf; 8 crusty hoagie or French rolls, split; 8 slices provolone or Swiss; 2 tbsp soft butter

A beef roast cooked low and slow in a savory onion broth, sliced thin and piled onto toasted rolls with melted provolone. Serve the cooking juices on the side for dipping.

Prep15 min

Cook8 hr

Total8 hr 15 min

Serves8

What you'll need

7-quart slow cookerFor low-and-slow cooking

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8-inch chef's knifeFor all the chopping

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Meat shredding clawsFor pulling pork and chicken

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Steps

Season the roast all over with salt and pepper. Brown it on all sides in the oil in a hot skillet, about 8 minutes, then set it in the slow cooker.

Scatter the onion and garlic around the beef. Mix the broth, Worcestershire, soy sauce and thyme and pour over. Add the bay leaf.

Cover and cook on low 8 hours (or high 5), until the beef is very tender.

Lift out the beef and slice thinly across the grain or pull it into chunks. Strain the juices (keep the onions for the sandwiches) and skim off the fat.

Heat the oven to 400°F. Butter the cut sides of the rolls and toast on a sheet pan 5 minutes.

Pile on the beef and onions, top with cheese, and bake 3 to 4 minutes until melted. Serve with small bowls of the hot juices for dipping.

TipChill the cooked roast before slicing if you want neat, deli-thin slices, then reheat them in the juices.