French Dip Sandwiches (Print Version)
Shredded beef, toasted rolls, gooey cheese, and rich broth come together easily with slow cooking.
# Ingredients:
→ Beef Prep
01 -
3-4 lbs chuck roast
02 -
2 tablespoons Worcestershire sauce
03 -
1 large onion, thinly sliced
04 -
1/2 cup dry red wine (or extra broth)
05 -
4 cloves garlic, finely chopped
06 -
1 teaspoon soy sauce
07 -
2 cups beef stock
08 -
1 bay leaf
09 -
A pinch of black pepper and a sprinkle of salt, as needed
10 -
1 teaspoon rosemary, dried
11 -
1 teaspoon thyme, dried
12 -
1 tablespoon oil
→ Sandwich Fixings
13 -
6 hoagie buns or baguette cuts
14 -
Grated provolone, Swiss, or mozzarella – 6 slices
15 -
Optional: Butter for browning rolls
→ Optional Toppings
16 -
Chopped parsley leaves
17 -
Horseradish cream or sauce
18 -
Pan-fried mushrooms or peppers
# Steps:
01 -
Warm a splash of oil in a large pan over medium-high heat. Pat the roast with paper towels, season both sides, and sear each side until browned (3-4 minutes). Move it into the slow cooker.
02 -
In the same pan, toss in sliced onions and minced garlic, cooking for a couple of minutes until softened. Pour in the wine and scrape up the browned bits on the bottom of the pan. Let it simmer briefly, then transfer everything to the slow cooker.
03 -
Add stock, Worcestershire, soy sauce, thyme, rosemary, and a bay leaf into the slow cooker. Mix lightly, cover, and let it slow-cook – 8 hours on low or 6 hours on high.
04 -
Once the meat is fully cooked, take it out, shred it with two forks, and get rid of extra fat. Pop it back into the cooker for a quick soak in the juices, about 20 to 30 minutes.
05 -
Set your oven to 375°F. Slice the rolls, spread butter if you like, and toast for around 5-7 minutes until the edges are golden brown.
06 -
Pile the beef onto the toasted rolls and place a slice of cheese on top. Put the sandwich under the broiler for a quick 2-3 minutes. Serve warm with strained cooking juices and add garnishes if you like.
# Helpful Notes:
01 -
Make ahead: The cooked beef reheats well when you need it.
02 -
Leftover beef freezes just fine for up to three months.
03 -
Pick a chuck roast with a good amount of marbling for best flavor.