Dripping with goodness the beef for these Slow-Cooker French Dip Sandwiches is slow cooked for hours, served on toasted rolls with melted cheese and au jus. | TheMountainKitchen.com
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Slow-Cooker French Dip Sandwiches

Dripping with goodness the beef for these Slow-Cooker French Dip Sandwiches is slow cooked for hours, served on toasted rolls with melted cheese and au jus.
Course Main Course
Cuisine American
Keyword au jus, beef, chuck roast, French Dip, sandwich, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 828kcal
Author David & Debbie Spivey

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 pound boneless chuck roast
  • Kosher salt and fresh cracked black pepper to taste
  • 3 small onions sliced
  • 2 cups beef broth
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 4 hoagie rolls
  • 6-8 slices Swiss cheese

Instructions

  • Season the roast with salt and pepper, set aside.
  • Heat the oil in a heavy cast iron skillet over medium-high heat. Add the roast to the pan. Sear the meat on both sides; about 3 minutes per side, or until the meat releases from the pan.
  • Remove the roast from the pan and place into a 6-quart slow cooker.
  • Add the onions into the same pan. Cook until lightly browned; about 5 minutes.
  • Add the broth Worcestershire sauce, garlic powder to the pan of onions and season with salt and pepper to taste. Pour the onion mixture over the roast in the slow cooker. Cover and set the slow cooker on low for about 8 hours.
  • When the beef has cooked, preheat the oven to 350 degrees F.
  • Remove the beef from the slow cooker and let it rest on a carving board. Reserve the onions and broth.
  • Slice the rolls in half, horizontally, and place them cut side up onto a sheet pan. Lay 2 to 3 slices of cheese onto the rolls. Bake 5 minutes, or until the cheese has melted.
  • Divide the beef evenly into 4 portions. Place onto the cheese topped rolls. Then top with onions and place the top of the roll onto the prepared bottoms.
  • Secure with a toothpick and cut at an angle in half.
  • Ladle some of the broth through a sieve into ramekins for dipping.
  • Serve immediately.

Notes

Recipe adapted from Taste of the South Magazine

Nutrition

Calories: 828kcal | Carbohydrates: 46g | Protein: 62g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 195mg | Sodium: 1132mg | Potassium: 1090mg | Fiber: 2g | Sugar: 9g | Vitamin A: 380IU | Vitamin C: 7.8mg | Calcium: 417mg | Iron: 16.6mg
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