There’s something fun and cozy about hot melted cheese on a toasted roll with tender beef and a savory au jus for dipping! It’s easier than you think to make the beloved French Dip sandwich at home! Ingredients: 2 Tablespoons olive oil
2 ½ to 3 pounds beef chuck roast
Kosher salt 1 yellow onion, sliced into rings 3 garlic cloves, minced
Freshly ground pepper
2 (1-ounce) packages dry onion soup mix
3 cups beef broth 2 Tablespoons Worcestershire sauce 1 cup of beer (Pilsner or Lager)
6-8 slices provolone cheese
6-8 crusty rolls, (like ciabatta or sub rolls) Heat olive oil in a large Dutch oven or skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper. When the oil is heated, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Remove roast from the pan. Add 1 tablespoon of olive oil, onion rings and minced garlic to pan and saute until onions are soft Remove onions and add to bottom of slow cooker. Top with seared roast and pan juices. (I use about a cup of beef broth to deglaze pan then add to crock pot) Sprinkle onion soup mix over the roast. Add remaining 2 cups of beef broth and beer. Stir gently to combine. Cover and Cook on high for 4-6 hours or on low for 8-10 hours.
When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and strain juices to use as au jus for dipping. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of provolone cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve each plate with a side of au jus.
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