Classic French Dip Sandwiches (Print Version)
# Ingredients:
→ For the Beef
01 -
3-4 pounds chuck roast
02 -
1 tablespoon olive oil
03 -
1 large onion, sliced
04 -
4 garlic cloves, minced
05 -
2 cups beef broth
06 -
1/2 cup dry red wine (or additional beef broth)
07 -
2 tablespoons Worcestershire sauce
08 -
1 teaspoon soy sauce
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried rosemary
11 -
1 bay leaf
12 -
Salt and freshly ground black pepper, to taste
→ For the Sandwiches
13 -
6 crusty hoagie rolls or baguettes
14 -
6 slices provolone, Swiss, or mozzarella cheese
15 -
Butter, for toasting the rolls (optional)
→ Optional Garnishes
16 -
Fresh parsley, chopped
17 -
Horseradish sauce
18 -
Sautéed mushrooms or bell peppers
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Pat chuck roast dry and season with salt and pepper. Sear on all sides until browned, about 3-4 minutes per side. Transfer to slow cooker.
02 -
In the same skillet, sauté sliced onion and garlic for 2-3 minutes until softened. Add red wine to deglaze, scraping up browned bits. Cook 1-2 minutes, then pour over beef.
03 -
Add beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf to slow cooker. Stir gently to combine. Cover and cook on low for 8 hours or high for 6 hours.
04 -
Remove beef from slow cooker, shred using two forks, discarding excess fat. Return to slow cooker and soak in juices for 20-30 minutes.
05 -
Preheat oven to 375°F. Split rolls, butter if desired, and toast 5-7 minutes until golden.
06 -
Layer shredded beef on rolls, top with cheese. Broil 2-3 minutes until cheese melts. Serve with strained au jus and garnishes.
# Notes:
01 -
The beef can be cooked ahead and reheated when needed
02 -
Leftover meat freezes well for up to 3 months
03 -
For best results, choose a well-marbled chuck roast