Slow Cooker French Dip Sandwiches
Melt in your mouth beef roast cooked in slow cooker with tender onions piled high on top a french roll with swiss cheese. Serve with au jus.
Ingredients
- 2 lbs. Chuck Roast
- 2 cups Red Onion thinly sliced
- 3 Garlic Cloves minced
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Worcestershire Sauce
- ¼ cup Tomato Sauce
- 1 cup Beef Broth
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Fresh Thyme chopped, or ½ teaspoon dried
- 4 French Rolls
- 4 tablespoon Mayonnaise or butter
- 4 sliced Swiss Cheese
Instructions
- In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
- Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
- In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions then evenly sprinkle remaining onions on top. Pour remaining sauce on top.
- Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
- Spread mayonnaise (or butter) on rolls and place cut side down on a hot skillet until nice and golden. Place rolls open on a baking sheet and on one side of the roll, pile up the beef. Top beef with Swiss cheese and place under the broiler for about a minute until cheese is melted.
- Serve with "au jus" juices from the slow cooker in a small dipping bowl with your sandwich. Enjoy!
Notes
**Store leftovers completely cooled in an airtight container in the fridge for up to 2-3 days.
**Pro Tip! IF YOUR SAUCE TURNS OUT GREASY! (chuck roast is a fatty cut of meat), separate sauce from pot roast and pour into a tall clear container. Place in the fridge to allow the grease to float to the top of the container. It will lightly harden when separating from broth making it easier to separate. Then, scoop or ladle out the grease. Reheat in a small saucepan on the stove.
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