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!
1/2cupdry red winemay be substituted with beef broth
2largeyellow onionshalved and sliced
4clovesgarlicsmashed and peeled
4cupslow-sodium beef broth
4packets all-natural beef concentrateor four teaspoons bullion granules
8crusty hoagie rolls
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.