Slow Cooker French Dip Sandwich
User Reviews
4.9
Slow Cooker French Dip Sandwich
Description
This French Dip Sandwich recipe uses a 3 to 4-pound beef round roast coated with a mixture of garlic, rosemary, thyme, salt, and pepper. Placed in a slow cooker with beef broth, Worcestershire sauce, whole peppercorns, bay leaf, and sliced onions, the roast cooks for 9 to 12 hours until tender enough to shred. Meanwhile, sweet caramelized onions and softened bell peppers are prepared on the stove to complement the beef’s richness. The cooked meat is sliced or shredded and placed on slices of whole wheat bread or rolls topped with provolone or mozzarella cheese. The resulting sandwiches can be dipped into the flavorful cooking broth, intensifying the experience. This approach focuses on developing depth from slow cooking and fresh vegetable accompaniments.
Ingredients
- 3 to 4 lb beef round roast (trimmed)
- 1/2 tablespoon extra-virgin olive oil
- 1 red bell pepper cored, seeded and sliced into strips, large
- provolone cheese reduced fat, Sargento brand or mozzarella slices
- 1 tbsp garlic minced
- 3 onion thinly sliced, large
- 1 green bell pepper cored, seeded and sliced into strips, large
- whole wheat bread cut into 2 oz pieces, baguettes or rolls
- 1 tbsp rosemary or 1 tsp dry, fresh
- 1/2 tsp kosher salt
- 1 tbsp thyme or 1 tsp dry, fresh
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
- 2 to 3 beef broth low-sodium, Swanson brand, 14.5 oz cans
- 1 tsp Worcestershire sauce
- 10 black peppercorns whole
- 1 bay leaf
- 1/2 onion cut into chunks, large
Instructions
- In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
- Add the Worcestershire sauce, peppercorns and bay leaf to the broth.
- Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
- An hour before the meat is done, prepare the onions and peppers.
- In a large nonstick skillet heat the oil over medium heat.
- Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
- Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
- Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
- Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
- Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.
Notes
- Nutrition estimates are based on a serving with 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice of cheese, onions, and peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18(Varies)
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1sandwich (see below) | |
| Calories | 308kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 40mg | 13% |
| Sodium | 620mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
