Slow Cooker French Dip
Ingredients
The beef
-
2-3
pounds
chuck roast, beef eye round, rump roast, or picanha roast
-
1
tablespoon
sea salt
-
½
teaspoon
black pepper
The jus
-
2
tablespoons
butter
-
1
large
onion, sliced thin
-
1
tablespoon
sugar
-
1
clove
garlic
-
3-4
springs
fresh thyme
-
4 ½
cups
beef broth
-
1
tablespoon
Worcestershire sauce
For serving
-
6-8
pieces
hoagie rolls
-
12
slices
Swiss cheese
-
to taste
horseradish mayonnaise or mayonnaise
Instructions
- Season the beef with salt and pepper.
- Heat a skillet over medium-high heat and melt the butter.
- Brown the beef on all sides for about 3 to 5 minutes.
- Transfer the beef to the slow cooker.
- Sauté the onions in the same skillet until softened.
- Sprinkle the onions with sugar, add garlic, and cook for another minute.
- Transfer the onion mixture to the slow cooker on top of the beef.
- Add thyme, broth, and Worcestershire sauce to the slow cooker and stir.
- Cook on low for 8 hours or high for 4 hours until the beef is tender.
- Transfer the roast to a cutting board and let it rest for 15 minutes before shredding.
- Toast the rolls and spread with mayonnaise.
- Divide the shredded beef between the buns, top with cheese, and broil for 2 minutes until melted.
- Serve with warm jus for dipping.
Nutrition Facts (estimated)
Servings
8
Calories
483
Total fat
26g
Total carbohydrates
28g
Total protein
34g
Sodium
1783mg
Cholesterol
109mg
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