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.
Servings: 6
Equipment
Ingredients
- 1 tablespoon Vegetable oil
- 1 (2 1/2 to 3-pound) boneless chuck roast trimmed of excess fat
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 2 large onions sliced
- 2 cups beef broth (1 can is fine)
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 garlic clove minced
- 1/4 teaspoon dried thyme
- 6 hoagie rolls
- 12 slices Provolone cheese
Instructions
- 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 crock pot 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.
Notes
If you want to spice it up, add half a teaspoon of crushed red pepper flakes.
Nutrition
Calories: 396kcal