Slow Cooker French Dip Sandwiches
Description
Use your slow cooker to make awesome sandwiches. The beef roast cooks slowly in seasoned beef broth, is shredded and piled on top of crusty rolls with cheese slices, toasted in the broiler a bit and serve with au jus for dipping.
Ingredients
2 T. olive oil
2 1/2 - 3 lb. beef chuck roast
kosher salt
freshly ground black pepper
2 - 1 oz. packages dry onion soup mix
2 c. water
30-32 oz. beef broth
6-8 slices Swiss or Provolone cheese
6-8 crusty rolls, like ciabatta
Directions
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Heat olive oil in a large skillet over medium-high heat.
While the oil is heating, season all sides of the chuck roast with the salt and pepper.
When the oil starts to shimmer, carefully place the beef in the hot pan; sear on all sides by letting it sit without moving for 1-2 minutes on each side before flipping it. Searing doesn't take long. It just needs to quickly brown to add flavor and seal in the juices.
Transfer the beef and the pan juices to the slow cooker. Sprinkle the dry onion soup mix on top; add the water and beef broth.
Cook on High 4-6 hours or on Low 8-10 hours.
Preheat the broiler.
When the meat shreds easily with a fork, remove the roast from the slow cooker and shred with two forks.
Add the shredded meat to sliced, crusty rolls with a slice of cheese. Then, toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting.
Serve the sandwiches with the juices from the slow cooker as au jus for dipping.
8 servings.