Crock Pot French Dip Sandwiches
Course: Main, Crock PotCuisine: AmericanDifficulty: Pretty EasyServings
6
servingsPrep time
30
minutesCooking time
6
hoursThese homemade French Dip sandwiches are bursting with flavor but you get to control the fat and salt content.
Ingredients
2-4 pound Chuck Roast
1 can low sodium beef broth
1-2 tbs Worcestchire Sauce
1-2 tbs Soy Sauce
1-2 tbs brown sugar
Bunch of fresh thyme (or 1 tsp dried)
1 tsp celery seed
2 Bay Leaves
1 large onion thinly sliced
Salt, Pepper, Paprika, vegetable oil
1 tablespoon butter
Directions
- Place a Cast Iron Pan over medium-high heat to warm through evenly.
- Prepare the chuck roast by cutting out all large deposits of fat. If you have to break it down into 2-4 large pieces to get at interior fat, go for it! Rub the outside of the chuck roast with salt, pepper and paprika. Then rub a few tablespoons of vegetable oil on all sides of your Chuck Roast pieces.
- Sear all sides of the Chuck Roast pieces until nice and golden brown. Remove to your crock pot. Turn down the heat on your pan and onion to the pan with the butter. Salt and pepper to taste. sauté the onions 5-8 minutes until they have taken up all the brown bits from the pan.
- Meanwhile- Mix Beef Broth, Worchestchire, Soy, Brown Sugar and Celery seed and add to the crock pot. Add Thyme bundle and Bay leaves. Top beef with sautéed onions.
- Cover and cook on low for 6-8 hours.
- When ready to eat, slice the chuck roast across the grain as thinly as possible, or shred. Add back to the liquid in the crock pot.
- Serve beef on butter toasted hoagie rolls. Add cheese if you’d like. Serve with a small cup of the onion jus to dip.
Notes
- You can chop fresh thyme if you like, or use butcher’s twine to tightly tie the thyme strands together. If you’d prefer rosemary instead- go for it! Just always chop those rosemary leaves (never bundle) or else you’ll have little daggers in with your jus.
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