We had these Slow Cooker French Dips on New Year's. They were perfect in the crock pot and everyone thought they tasted really good. I have tried French dips before but this recipe was better. Recipe source was the Tasty Kitchen.
1 medium yellow onion
10 ounces, fluid beef broth/stock
1/4 cups Low Sodium Soy Sauce
1 TBSP Worcestershire Sauce
1 TBSP Grainy Mustard
3 pounds Chuck Roast
Salt and pepper
6 sandwich rolls
6 slices of Provolone Cheese
- Slice onion into 1/4 inch rounds. Keeping rounds together, place in the bottom of a slow cooker.
- Add beef broth, soy sauce, Worcestershire sauce, and mustard in the slow cooker.
- Salt and pepper both sides of the roast and place on top of the onions and liquid.
- Cook on low for 6-7 hours or until the roast is fall-apart tender.
- Once cooked, transfer the roast to a platter and shred.
- Remove onions from au jus sauce and remove any excess oil on broth.
- Now return meat and onions back to the broth. Leave it in crock pot for 1 hour on warm setting.
- To assemble split the rolls and place under the broiler until just browned, about 1 minute.
- Remove tops from baking sheet. Scoop beef out of juice and place onto bottom halves of rolls with onion (if desired) and cheese. Place back in oven again until cheese begins to melt. Top your sandwiches with tops and cut in half for easier eating. Serve with a small side of au jus sauce.
*Note: The sandwich pictured above was not toasted.
I will link this to:
Wow Us Wednesday at Savvy Southern Style