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French Dip Sandwiches au Jus

Tender, fall-apart French Dip Sandwiches made easy in your crockpot.

Ingredients

  • 1 medium yellow onion
  • 3/4 cup beef broth/stock (a small Campbell
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp creole mustard
  • 2 cloves garlic, roughly chopped
  • ~3lb chuck roast
  • salt
  • pepper
  • 6-8 sandwich rolls, split
  • 6-8 slices of provolone or swiss cheese

Instructions

  1. Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
  2. Add beef broth, soy sauce, Worcestershire sauce, mustard, and garlic to the crockpot (I just drop a dollup of mustard in the liquid between two onion rounds - it all events out in the end).
  3. Salt and pepper both sides of the roast and place on top of the onions.
  4. Cook on low 6-7 hours until beef is fall-apart tender.
  5. Transfer the roast to a cutting board and shred using two forks.
  6. Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top.
  7. Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to “Keep Warm” so it doesn’t continue cooking).
  8. Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
  9. Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese.
  10. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.

Notes

Yields: 6-8 servings

Source: Confections of a Foodie Bride

Estimated time: 8 hours

(Source: )

  1. vulgardelight reblogged this from slutgarden and added:
    Looks so bloody good, I need to have them
  2. slutgarden reblogged this from tenthirteenfood
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  11. getthisshit reblogged this from recipe-file and added:
    mmm. lets make this.
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