French Dip Sandwich (Print Version)
Juicy beef cooked till perfect, served on buttery rolls with melted cheese and a flavorful dipping broth.
# Ingredients:
01 -
6 soft rolls for sandwiches.
02 -
6 slices of provolone cheese.
03 -
1/2 teaspoon ground black pepper.
04 -
2 teaspoons coarse kosher salt.
05 -
2.5 lbs of chuck roast, trimmed up.
06 -
1 tablespoon oil, any kind good for frying.
07 -
1 big yellow onion, sliced up thin.
08 -
2 cloves of garlic, smashed up.
09 -
2 cups low-sodium beef stock.
10 -
1 dry bay leaf.
11 -
1 cup of dry red wine.
12 -
3 tablespoons melted butter.
13 -
1/2 teaspoon garlic powder for flavor.
14 -
Some fresh parsley, chopped up to sprinkle on top.
# Steps:
01 -
Dry off the beef with paper towels. Sprinkle on the salt and pepper. Heat up the oil in a pan over medium-high heat.
02 -
Brown the meat all over till there’s a nice crust. Set it in your slow cooker when done.
03 -
Toss the sliced onions into the same pan. Cook them till they’re tender. Pour the wine in next and let it cook down a bit.
04 -
Pour the onion mix, beef stock, smashed garlic, and bay leaf into the slow cooker. Let it cook on low for 8 hours till the meat falls apart.
05 -
Take the meat out. Strain the liquid for your dipping sauce. Shred up the beef.
06 -
Stir the melted butter with garlic powder. Brush this mix over the rolls after slicing them open. Toast till they’re golden.
07 -
Pile the shredded beef onto the rolls. Add cheese slices on top and broil till melty. Sprinkle with parsley and serve with the hot dipping sauce.
# Helpful Notes:
01 -
Grab a chuck roast with good marbling for the best flavor.
02 -
You can prep the dipping sauce early and warm it up later.
03 -
Toasting helps keep your rolls from getting soggy.