How to make Slow Cooker French Dip Sandwiches Recipe #67

 

Here is a recipe for making Slow Cooker French Dip Sandwiches:

Ingredients:

• 1 (3-4 pound) chuck roast, trimmed of excess fat
• 1 packet onion soup mix
• 1 (10.75 ounces) can of beef broth
• 1/2 cup water
• 6 hoagie rolls, split
• 12 slices provolone cheese
• Au jus for dipping

Instructions:

1. Place the chuck roast in a slow cooker.
2. In a medium bowl, combine the onion soup mix, beef broth, and water.
3. Pour the mixture over the chuck roast.
4. Cover the slow cooker and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.
5. Shred the beef with two forks and return it to the slow cooker.
6. Warm the hoagie rolls in the oven or toaster oven.
7. Top each hoagie roll with a slice of provolone cheese and a scoop of shredded beef.
8. Broil the sandwiches for 1-2 minutes, or until the cheese is melted and bubbly.
9. Serve immediately with au jus for dipping.

Tips:

• You can also use a boneless chuck roast for this recipe.
• If you don't have a slow cooker, you can make this recipe in a Dutch oven on the stovetop. Just brown the beef in the Dutch oven over medium heat, then add the onion soup mix, beef broth, and water. Bring to a boil, then reduce heat to low and simmer for 8-10 hours, or until the beef is tender and easily shreds with a fork.
• You can use any type of cheese you like for this recipe. Provolone is traditional, but Swiss, cheddar, or Monterey Jack would also be good.
• Serve the French dips with your favorite sides, such as french fries, potato salad, or coleslaw.

Notes:

• The beef can be shredded ahead of time and stored in the refrigerator for up to 3 days.
• The au jus can also be made ahead of time and stored in the refrigerator for up to 3 days.
• To make the au jus, simply combine 1 cup of beef broth, 1/2 cup of water, and 1 tablespoon of Worcestershire sauce in a saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.