Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches

from celebratingsweets.com
325 min

An easy recipe for French Dip Sandwiches made in the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with au jus on the side for dipping.

Ingredients

  • 2-3 pound beef chuck roast or rump roast
  • 3 cups low sodium beef broth
  • 1/4 cup worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions (quartered and thinly sliced)
  • 3 cloves of garlic (minced)
  • 1 bay leaf
  • salt/pepper
  • 4-6 rolls (nothing too soft or it will fall apart once dipped)
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

Directions

  1. 1

    Liberally salt and pepper your roast.

  2. 2

    In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.

  3. 3

    In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.

  4. 4

    Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

  5. 5

    Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.

  6. 6

    Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.