Denman Dines
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French Dip Sandwiches
Classic French dip sandwiches with au jus for dipping.
6
servings
10m
prep
5h
cook
Ingredients
Ingredients
0/11
2 pound beef chuck roast
3 cup beef broth
1/4 cup Worcestershire sauce
2 tablespoon olive oil
2 onions, sliced
5 clove garlic, minced
1 bay leaf
Salt & pepper to taste
6 hoagie rolls
6 slices of white cheese (e.g. provolone)
Butter
Instructions
Instructions
0/9
1
Liberally salt & pepper the roast.
2
Heat a large cast iron skillet over medium-high heat. Sear the roast on all sides until a nice crust has formed.
3
While searing, combine broth & Worcestershire sauce and set aside.
4
Transfer meat to slow cooker. Reduce heat to medium for cast iron, then add the olive oil and onions. Cook for 5 minutes, then add the garlic. Cook for an additional minute or two until fragrant.
5
Transfer the onion mix over the meat in the slow cooker, then pour the broth mixture over. Add the bay leaf, and cook on low for about 5 hours.
6
Remove meat and slice into thin pieces. Pour the juices in the slow cooker through a strainer (keep them for au jus). Return the meat and onions back to the cooker and mix in about a tablespoon of the au jus.
7
Preheat oven to 375 degrees. Butter the hoagies and toast them in the oven for a few minutes, until they start getting slightly toasted.
8
Remove the hoagies from the oven and add the meat, followed by the cheese. Change the over to broil and add the sandwiches back in for another minute, until the cheese has melted.
9
Finish assembling the sandwiches and serve with bowls of au jus.
