Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches #

Ingredients #

  • 2 1/2 cups low-sodium beef broth
  • 1/4 cup low sodium soy sauce
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp honey
  • 3 lbs chuck roast
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme (use a big sprig with several stems)
  • 1 large yellow onion, sliced
  • 6 cloves garlic, minced (2 Tbsp)
  • 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds
  • 3 Tbsp butter
  • 6 deli slices provolone or swiss cheese halved

Equipment Needed #

  • 6 qt. slow cooker
  • 2 cup measuring cup
  • 1 Tbsp. measuring spoon
  • 1 tsp measuring spoon

Instructions #

  • In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside.
  • Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.
  • Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot.
  • Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer.
  • Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast.
  • Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours.
  • Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks while removing excess fat.
  • If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.
  • Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve.
  • Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.
  • For buns, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet.
  • Spread butter on each side then toast in preheated oven about 7 - 8 minutes, add cheese to one of of each bun and toast until melted, about 2 minutes longer.
  • Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.