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These yummy French Dip Sandwiches are made in your slow cooker, which makes them extra flavorful!
Slow Cooker French Dip Sandwich (makes 8 full size sandwiches)
Recipe from The Suburban Soapbox
- 3 lb Chuck Roast
- 2 TBSP olive oil
- 1 onion thinly sliced
- 3 garlic cloves
- 3 cup Beef Stock
- 1/4 cup Red Wine
- 2 TBSP Dijon Mustard
- 1 TBSP Worcestershire sauce
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 5 sprigs of fresh thyme
- 1 bay leaf
- 8 Hoagie Rolls
- 1 cup shredded Monterey Jack or Swiss cheese
Trim fat from chuck roast and season with salt and pepper. Heat olive oil in large pan med-high heat add roast and brown. About 4 minutes each side.
Transfer roast to slow cooker, add sliced onions and garlic on top of roast. In a large bowl whisk together stock, wine, mustard, Worcestershire sauce, salt and pepper. Pour stock over beef. and add thyme and bay leaf.
Cover and cook on high for 4 hours or low for 6 hours. When roast is done transfer to cutting board remove thyme and bay leaf and shred or break up beef with a fork. Arrange the beef in to long rolls and top with cheese. Serve with stock (au jus) in individual serving bowls for dipping.
These would also be excellent Super Bowl sliders for game day. definitely a crowd pleaser. 
Slow Cooker French Dip Sandwich
Description
These yummy French Dip Sandwiches are made in your slow cooker, which makes them extra flavorful!
Ingredients
- 3lb Chuck Roast
- 2 TBSP olive oil
- 1 onion thinly sliced
- 3 garlic cloves
- 3 cup Beef Stock
- 1/4 cup Red Wine
- 2 TBSP Dijon Mustard
- 1 TBSP Worcestershire sauce
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 5 sprigs of fresh thyme
- 1 bay leaf
- 8 Hoagie Rolls
- 1 cup shredded Monterey Jack or Swiss cheese
Instructions
- Trim fat from chuck roast and season with salt and pepper. Heat olive oil in large pan on med-high heat add roast and brown. It should take about 4 minutes on each side.
- Transfer roast to slow cooker, add sliced onions and garlic on top of roast. In a large bowl whisk together beef stock, wine, mustard, Worcestershire sauce, salt and pepper. Pour liquid over beef and add thyme and bay leaf on top.
- Cover and cook on high for 4 hours or low for 6 hours. When roast is done transfer to cutting board remove thyme and bay leaf and shred beef with a fork. Arrange the beef into long rolls and top with cheese. Serve with liquid (au jus) in individual serving bowls for dipping.
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