The Seasoned MomSlow Cooker French Dip
What you'll need
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Ingredients
Serves 6- 1 bay leaf
- 1 large onion (thinly sliced)
- 1 tablespoon olive oil
- ¼ teaspoon dried rosemary (or 1 sprig fresh rosemary)
- ¼ teaspoon dried thyme (or 2 sprigs fresh thyme)
- 4 cloves garlic (minced)
- Optional garnish: chopped fresh parsley or other herbs
- 3-4 lb beef chuck roast
- 4 cups low-sodium beef broth
- 1 tablespoon soy sauce
- 1 teaspoon sherry wine (optional)
- 2 tablespoons Worcestershire sauce
- 6 slices provolone or Swiss cheese
- Kosher salt and ground black pepper (to taste)
- 6 French rolls or hoagie buns
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Steps
- Step 1
Heat olive oil in a large skillet over medium-high heat. Season the roast generously with salt and pepper. Sear on all sides until golden brown, about 3-4 minutes per side. (This step adds extra flavor, but you can skip it if you’re short on time.)
- Step 2
Place sliced onions and garlic in the bottom of the slow cooker. Nestle the seared beef on top.
- Step 3
Pour in beef broth, Worcestershire, soy sauce, and sherry wine (if using). Add thyme, rosemary, and bay leaf. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until the beef is fall-apart tender.
- Step 4
Transfer the beef to a cutting board and shred with two forks. Discard any large fatty pieces. Strain the cooking liquid through a fine mesh sieve into a bowl or measuring cup, discarding the herbs and onion solids. This liquid will be your au jus.
- Step 5
Pile the shredded beef onto toasted French rolls, top with cheese, and briefly broil until the cheese melts. Keep a close eye on the sandwiches while they’re under the broiler since they can burn quickly. Garnish with chopped fresh parsley if desired, and serve with small bowls of warm au jus for dipping.
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Heat olive oil in a large skillet over medium-high heat. Season the roast generously with salt and pepper. Sear on all sides until golden brown, about 3-4 minutes per side. (This step adds extra flavor, but you can skip it if you’re short on time.)
Source: The Seasoned Mom
