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
- Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
- 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).
- Salt and pepper both sides of the roast and place on top of the onions.
- Cook on low 6-7 hours until beef is fall-apart tender.
- Transfer the roast to a cutting board and shred using two forks.
- 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.
- 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).
- 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.
- Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese.
- 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
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