French Dip Sandwich
Ingredients
The beef and broth
-
2 ½
cups
low-sodium beef broth
-
¼
cup
low sodium soy sauce
-
1 ½
Tbsp
Worcestershire sauce
-
1 ½
tsp
honey
-
3
lbs
chuck roast
-
Salt
to taste
-
Freshly ground black pepper
to taste
-
1 ½
Tbsp
olive oil
-
1
sprig
fresh rosemary
-
1
sprig
fresh thyme
-
1
large
yellow onion, sliced
-
6
cloves
garlic, minced
The buns and cheese
-
6
crusty hoagie buns (or 2 crusty baguettes cut into thirds)
-
3
Tbsp
butter
-
6
slices
provolone or swiss cheese, halved
Instructions
- Whisk together the beef broth, soy sauce, Worcestershire sauce, and honey in a bowl and set aside.
- Heat olive oil in a large pot over medium-high heat, season the roast with salt and pepper, and sear it until browned on both sides.
- Transfer the roast to a slow cooker and sauté the onion in the same pot for 3 minutes, then add the garlic and sauté for an additional 30 seconds.
- Pour the broth mixture into the pot, scrape any browned bits, and then pour it over the roast in the slow cooker.
- Submerge the rosemary and thyme into the broth around the roast, cover, and cook on low for 8 hours.
- Remove the roast, shred it with two forks, and return it to the slow cooker with ⅓ cup of the strained broth mixture.
- Preheat the oven to 350°F, cut the buns, spread butter on each side, and toast them for about 7-8 minutes.
- Add cheese to the buns and toast for an additional 2 minutes until melted.
- Layer the beef on the buns and serve warm with the remaining broth for dipping.
Nutrition Facts (estimated)
Servings
6 sandwiches
Calories
781
Total fat
43g
Total carbohydrates
39g
Total protein
52g
Sodium
1314mg
Cholesterol
188mg
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