SLOW COOKER FRENCH DIP SANDWICHES

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This recipe continues to be one of my most popular. I mean, do you see that hearty sandwich diving into that bowl of au jus? Gah! What’s not to love?Here’s what you do: Brown your meat and place it in the slow cooker, add sliced onions, garlic, beef broth and worcestershire (flavor town!), place the lid on the slow cooker and go about your day. By the time you’re ready for dinner, the meat will be falling apart, the onions will be sweet and tender and you will have plenty of savory and scrumptious au jus for dipping!

SLOW COOKER FRENCH DIP SANDWICHES

INGREDIENTS

• 2 pound beef chuck roast trimmed of excess fat (I've also used a sirloin steak for a leaner option)
• 3 cups low sodium beef broth plus a little more if needed
• 1/4 cup worcestershire sauce
• 2 tablespoons extra virgin olive oil
• 2 large yellow onions halved and thinly sliced
• 3 cloves of garlic minced
• 1 bay leaf
• salt/pepper
• 4 rolls nothing too soft or it will fall apart once dipped
• 8 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS

1. Liberally salt and pepper your roast.
2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
3. In a large cast iron skillet or dutch oven, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker.
4. Reduce the heat to medium and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). Transfer the onion mixture and all accumulated juices into the slow cooker and add in the remaining broth and the bay leaf.
5. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it with a fork and set aside.
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