Slow Cooker French Dip Sandwiches (Edit recipe)

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An easy bistro style recipe that's perfect for game day, parties, or a cozy winter weekend. Can easily be made gluten-free by using gluten-free rolls.

15 minutes

8 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	861
Fat:	43 g
Carbohydrates:	49 g
Protein:	73 g
Cholesterol:	38 g
Sodium:	1634 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

Serves: 8

Ingredients

3.5 - 4 lb Chuck Eye Roast Beef Roast
1.5 tsp Salt, Can use regular table salt
1 tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
1 Yellow Onion, Sliced
32 oz Beef Broth, Low Sodium
2 Tbsp Worcestershire Sauce
2 sprig fresh Thyme, 1/2 tsp dried
1 lb Provolone Cheese, Sharp, sliced
8 Submarine Rolls, Try to make sure they are a crusty roll.

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sprinkle both sides of the chuck roast with salt and black pepper.
Heat the oil in a large skillet. Brown all sides of the chuck roast, approx. 5 minutes per side, then transfer the roast to the slow cooker.
Add the sliced onions all around the roast; then add the beef broth and Worcestershire sauce.
Add the thyme sprigs to the broth.
Cover and set the slow cooker to low for 8 hours.
Remove the chuck roast to a plate and shred using fork, then place the shredded beef back into the slow cooker to mix with the juices.
Slice the rolls then add the some of the shredded beef with very little juice to prevent a soggy roll. (See note)
Top the sandwich with one or two slices of the provolone cheese.
Place the sandwich under a broiler for approx. 2-3 minutes, keep an eye on it until the cheese is melted.
Spoon the juices into small individual serving bowls and set alongside the sandwich.
Dip the sandwich in the juices and enjoy.

Notes

A regular chuck roast works well in this recipe. If you do not want to broil the sandwich then simply add the provolone first to the roll then add the shredded beef on top. This will help melt the cheese. Use long crusty rolls like Sub, Italian, or Hoagie, or even Kaiser rolls. Make sure they are not a super soft roll or you will end up with a soggy sandwich. Glut-free roll can be used if needed.