Crock Pot French Dip Sandwiches

Everything you love about French dip sandwiches but made easy by using the slow cooker. Tuck melt in your mout shredded beef and onions into crusty rolls, top with cheese and dip in the flavorful au Jus!

Course Mains & Entrees

Cuisine American

Keyword beef, beef dip, crock pot, French dip, sandwiches, slow cooker

Prep Time 10

Cook Time 4

Additional Time 30

Total Time 4 40

Servings servings

Calories 720

Author Laurie McNamara

Ingredients

2 tablespoons olive oil
5 pound boneless beef chuck roast
kosher salt
freshly ground black pepper
1/2 cup dry red wine may be substituted with beef broth
2 large yellow onions halved and sliced
4 cloves garlic smashed and peeled
4 cups low-sodium beef broth
12 ounces beer
4 packets all-natural beef concentrate or four teaspoons bullion granules
1 tablespoon soy sauce
1½ water
8 crusty hoagie rolls
16 slices swiss cheese

Instructions

Pull out the roast thirty minutes before searing, to bring it up in temperature a bit.
Heat the two tablespoons of olive oil in a large skillet over medium-high heat.
Season both sides of the roast with salt and pepper.
Once the pan is hot sear each side of the roast for 3-4 minutes.
Turn off the heat and deglaze the pan with the half cup of red wine, scraping the browned bits up with a wooden spoon. Beef stock may be substituted.
To a large 5-quart slow cooker; add the seared roast, onions, garlic, wine reduction, broth, water, beer, beef concentrate and soy sauce. Secure the lid and set the temp to high for 4 hours or low for 7-8 hours.
Once cooked, carefully remove the roast to a carving board and shred with a couple of forks.
Remove and discard any large garlic pieces before returning the shredded roast back into the crock pot.
Preheat your broiler.
Tuck the shredded beef and onions on a sliced hoagie. Top with a slice of swiss and melt under the broiler. Watch carefully to avoid burning.
Spoon some of the au jus in little bowls to dunk the sandwiches.

Nutrition