French Dip Sandwich (Printable Version)
Slow-cooked beef, melty cheese, and garlic rolls served with rich au jus for dipping—a simple, tasty dish for any night.
# What You'll Need:
01 -
6 sandwich rolls.
02 -
3 tablespoons melted butter.
03 -
2 cloves garlic, crushed.
04 -
2 teaspoons kosher salt.
05 -
1/2 teaspoon garlic powder.
06 -
2.5 pounds of trimmed beef chuck roast.
07 -
6 slices of provolone cheese.
08 -
1 cup dry red wine.
09 -
Fresh parsley, finely chopped, for garnish.
10 -
1 bay leaf.
11 -
1/2 teaspoon fresh black pepper.
12 -
2 cups of low-sodium beef stock.
13 -
1 tablespoon cooking oil.
14 -
1 large yellow onion, sliced thin.
# Steps to Follow:
01 -
Dry the beef with a paper towel. Sprinkle salt and pepper on all sides. Warm oil in a pan over medium to high heat.
02 -
Let the beef develop a dark, crusty sear on all its sides. Once browned, place it into the slow cooker.
03 -
Toss the sliced onion into the same pan. Stir until they’re soft. Pour in wine and cook down until it reduces by half.
04 -
Pour the onion mixture, beef broth, garlic, and bay leaf into the slow cooker with the seared meat. Let it cook on low for 8 hours, or until it’s easy to shred.
05 -
Take the meat out of the cooker. Strain the liquid to make au jus. Shred the roast into bite-sized pieces.
06 -
Combine melted butter with garlic powder in a small bowl. Spread it on cut rolls and toast under the broiler until crispy and browned.
07 -
Stuff the rolls with shredded beef. Top with provolone and broil until bubbly. Sprinkle parsley on top and serve with a side of hot au jus.
# Additional Notes:
01 -
Use chuck roast with good marbling for the most tender result.
02 -
The dipping sauce can be prepped earlier and reheated when needed.
03 -
Toasting the bread keeps it from falling apart under the filling.