Crock Pot French Dip Sandwich
Tender and juicy meat cooked long and slow and served on a toasted hoagie with melted cheese. Dip in extra cooking broth for an out of this world sandwich.
(2 1/2 to 3-pound)
boneless chuck roast,
trimmed of excess fat
(1 can is fine)
Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
Transfer to a slow cooker.
Add onions to the skillet and cook until lightly browned, about 3 minutes.
Add onions to
along with remaining 1/2 teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
Remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
To serve, stuff each hoagie with beef and onions and serve with cooking liquid.