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Slow-Cooker French Dip Sandwiches

Source of Recipe


Taste of the South



List of Ingredients



• 1 tablespoon vegetable oil
  
• 1 (3½-pound) boneless chuck roast, trimmed
  
• 1½ teaspoons salt, divided
  
• 1 teaspoon ground black pepper, divided
  
• 3 medium onions, sliced (about 1½ pounds)
  
• 2 cups beef broth
  
• 3 tablespoons Worcestershire sauce
  
• 2 teaspoons garlic powder
  
• 6 hoagie rolls
  
• 6 slices Swiss cheese, halved
  






Instructions



1. In a large skillet, heat oil over medium-high heat. Sprinkle roast with ½ teaspoon salt and ½ teaspoon pepper. Add roast to pan; cook until browned on both sides, approximately 3 minutes per side. Transfer roast to a 6-quart slow-cooker.
   
   
2. Add onion to pan; cook until lightly browned, approximately 3 minutes, stirring frequently. Add broth, Worcestershire, garlic powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Transfer onion mixture to slow-cooker. Cover, and cook on low until very tender, approximately 10 hours.
   
   
3. Preheat oven to 350° F. Remove beef from slow-cooker, reserving cooking liquid and onion. Place on a cutting board; shred or coarsely chop.
   
   
4. Slice rolls in half horizontally. On a rimmed baking sheet, place rolls cut side up. Place cheese on bottom halves of rolls.
   
   
5. Bake until cheese melts, approximately 5 minutes. Divide beef evenly among cheese-topped rolls. Using a slotted spoon, divide onion evenly over beef. Top with remaining roll halves; secure with a wooden pick, if needed. Serve with reserved cooking liquid for dipping.
   
   Makes 6 servings
   
   






Final Comments


In a hurry? Cook the roast on high until very tender, approximately 5 hours.