Crockpot French Dip Sandwich Recipe

December 03, 2019
This simple Crockpot French Dip Sandwich formula has fork tender, collapse beef during a scratch-made juicy that's slow soft-bo to perfection!

If you're searching for a flavor made, French Dip created while not canned or pre-packaged something, you've got come back to the correct place. Melt-in-your-mouth tender beef, infused with wine and garlic, ANd an intensely burly juicy that's excellent for dipping. This unbelievably simple formula can create your house smell like heaven because the Crockpot will all the work.

Crockpot French Dip Sandwich Recipe
Crockpot French Dip Sandwich Recipe

WHAT IS A FRENCH DIP SANDWICH?
A French Dip Sandwich, conjointly referred to as a beef dip, may be a hot sandwich consisting of thinly sliced roast on a “French roll” or baguet. it's AN yankee invention that takes it’s name from the common bread selection. generally served plain, a variation is to prime with cheese, onions, and a dipping instrumentality of juicy, that is that the flavourful beef stock made from the change of state method.

While a standard French Dip Sandwich has thinly sliced roast, our ludicrously tender, Slow cooking utensil version can use gently sliced beef.

Crockpot French Dip Sandwich Recipe

INGREDIENTS:

  • 2.5 – 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • .5 teaspoon ground black pepper
  • 1 cup beef stock
  • .5 cup dry red wine
  • 2 medium onions – white or yellow
  • 1 tablespoon Worcestershire
  • 1-2 tablespoons Dijon mustard
  • 2-3 cloves garlic minced
  • 2 bay leaves

INSTRUCTIONS:

  1. Season chuck roast with salt and pepper.
  2. Heat a large pan or dutch oven to a high heat.
  3. Add oil and then the chuck roast. Cook for 2-3 minutes without moving the roast until browned.
  4. Flip the chuck roast over and brown the other side for 2-3 minutes.
  5. Remove the roast from the pan and rub with mustard.
  6. Place the roast in the slow cooker on top of half of the sliced onions and garlic. Cover the roast with the remaining onions and garlic.
  7. Without washing the mustard off of the roast, pour in the beef stock, red wine, and Worcestershire sauce.
  8. Cook on high for 4-5 hours or low for 8-10 hours until the meat easily separates, and is fork tender. Taste au jus to check if additional salt and pepper is desired.
  9. Toast lightly buttered buns, baguettes, or French bread topped with cheese of choice in the oven until the bread is warm and the cheese is melty.
  10. Pile buns high with shredded beef and onions. Serve with au jus along side for dipping.

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