Slow Cooker French Dip Sandwich
Ingredients
The beef
-
3 to 4
lb
beef round roast, trimmed
-
1
tbsp
minced garlic
-
1
tbsp
fresh rosemary or 1 tsp dry
-
1
tbsp
fresh thyme or 1 tsp dry
-
1
tsp
kosher salt
-
½
tsp
ground black pepper
-
2 to 3
14.5 oz cans
low-sodium beef broth
-
1
tsp
Worcestershire sauce
-
10
whole
peppercorns
-
1
leaf
bay leaf
-
½
large
onion, cut into chunks
The caramelized onions
-
½
tbsp
extra-virgin olive oil
-
3
large
onions, thinly sliced
-
½
tsp
kosher salt
The peppers
-
1
large
red bell pepper, cored, seeded and sliced into strips
-
1
large
green bell pepper, cored, seeded and sliced into strips
The sandwich
-
to taste
Sargento Reduced Fat Provolone or Mozzarella Slices
-
to taste
whole wheat baguettes or rolls, cut into 2 oz pieces
Instructions
- Mix garlic, rosemary, thyme, salt, and pepper in a small bowl and rub onto the roast.
- Place the roast in the slow cooker and pour broth around it, then add onions.
- Add Worcestershire sauce, peppercorns, and bay leaf to the broth.
- Cover and cook on low for 9 to 12 hours until the meat is tender.
- An hour before the meat is done, prepare the onions and peppers.
- Heat oil in a skillet, add onions and salt, and cook until golden, about 30 to 35 minutes.
- Transfer onions to a bowl and cook peppers in the same skillet until soft, about 8 to 10 minutes.
- Remove the meat from the slow cooker, shred or slice it.
- Strain the broth and serve with the sandwich.
- Broil the split bread topped with beef, onions, peppers, and cheese until melted.
Nutrition Facts (estimated)
Servings
18
Calories
308
Total fat
9g
Total carbohydrates
31g
Total protein
29g
Sodium
620mg
Cholesterol
40mg
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