Slow Cooker French Dip Sandwiches
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
9 hrs
-
Additional Time
20 mins
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Total Time
9 hrs 35 mins
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Servings
4
-
Calories
612 kcal
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Cuisine
American
Slow Cooker French Dip Sandwiches
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Slow Cooker French Dip Sandwiches couldn't be easier to prepare but the result is beefy delicious perfection. The slow cooker does all the heavy lifting for you. Strain the liquid for an incredibly flavorful au jus.
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Ingredients
- 3 lb chuck roast
- salt and pepper
- 2 tablespoon olive oil
- 2 cups beef stock or broth
- ¼ cup soy sauce
- 2 tablespoon Worcestershire sauce
- 1 teaspoon herbs de provence or dried thyme
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 Hoagie buns
- 6 lices Provolone cheese
Instructions
- Liberally sprinkle the roast with salt and pepper all over.
- Heat the oil over medium-high heat in a large cast-iron skillet (or any large sturdy skillet). Add the roast and sear until browned all over, about 3 to 4 minutes per side. Remove from the skillet and place on a plate or cutting board.
- In a medium bowl, stir together the beef stock, soy sauce, Worcestershire sauce, dried herbs, and a healthy pinch of salt.
- Place the onions in the bottom of your slow cooker. Top the onions with the seared roast. Sprinkle the minced garlic over the roast. Carefully pour the broth mixture around the roast. Cover the slow cooker and cook on LOW for 9 hours, or on HIGH for 4½ hours.
- Remove the roast from the slow cooker and let rest on a cutting board for 10 minutes.
- Use a large sharp knife to slice the roast (against the grain, if possible) into thin strips.
- Turn your broiler on HIGH and place the baking rack 6 inches below the heating elements.
- Open the buns and place them on a baking sheet. Toast the buns under the broiler until toasty and lightly browned. Keep an eye on them, don't let them burn! Remove from oven and place on a platter (or individual plates).
- Form the sliced roast into 6 piles approximately the length of the hoagie buns. Cut each slice of cheese in half and place on top of each pile of beef.
- Use a spatula to place the meat piles on a baking sheet and then place the sheet under the broiler until the cheese has melted, only a couple of minutes (Keep an eye on them!).
- Meanwhile, strain the liquid from the slow cooker through a fine-mesh sieve into a heatproof bowl. If desired, divide the sauce (au jus) into 6 small dipping bowls.
- Place the heated meat onto the toasted buns and serve immediately with the au jus.
Equipments used:
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- You could substitute a tri-tip roast, top sirloin roast, or bottom round roast for the chuck.
- Leftovers will keep in covered in the fridge for up to 5 days. Reheat meat in a 325°F oven in a dish covered with foil until heated through, usually about 15 to 20 minutes.
Nutrition Information
Show Details
Calories
612kcal
(31%)
Carbohydrates
8g
(3%)
Protein
77g
(154%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
2g
Cholesterol
254mg
(85%)
Sodium
798mg
(33%)
Potassium
998mg
(29%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
312IU
(6%)
Vitamin C
4mg
(4%)
Calcium
309mg
(31%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 8g | 3% |
| Protein | 77g | 154% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 2g | 100% |
| Cholesterol | 254mg | 85% |
| Sodium | 798mg | 33% |
| Potassium | 998mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 309mg | 31% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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