Slow Cooker French Dip Sandwiches
Perfect for busy weeknights and game days. This slow-cooked beef piled high on toasted hoagie rolls with melted provolone and rich au jus for dipping is always a crowd pleaser.
INGREDIENTS
3–4 pounds beef chuck roast
salt and pepper, to taste
2 packets Lipton® Onion Soup Mix
2 cups water
2 (14.5-ounce) cans beef broth
1 onion, thinly sliced (optional)
6–8 slices provolone cheese
6–8 hoagie rolls
METHOD
Season the roast with salt and pepper on both sides and place it in a large slow cooker. Sprinkle the onion soup mix over the roast, then add water and beef broth.
Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is fork-tender and easily shreds.
If using onions, sauté them in a skillet over medium heat until tender and lightly browned.
Remove the roast from the slow cooker and shred with two forks. Split the hoagie rolls and top with provolone cheese. Place under the broiler for 1–2 minutes, or until the cheese is melted. Pile the shredded beef onto the rolls and top with the sautéed onions, if desired.
Ladle the cooking juices into small ramekins and serve with the sandwiches for dipping.
TIP: Assemble the sandwiches just before serving to keep the rolls from becoming soggy. Leftover beef stores beautifully in the cooking juices and makes an easy lunch or quick dinner the next day.
Find more delicious recipes at DoSouthMagazine.com.
