I had been craving a French dip sandwich for a very, very long time. And when I found this recipe using a slow cooker I knew it was the one for me. Except for the fact that after working in the lab all day and then going to the gym immediately after, 6-7 hours of cooking time has long been passed. So how do I solve this problem? Boyfriend to the rescue!
Before he started his new job he was at home most days of the week, so I put him to work! I think I was pretty easy on him for this one. Throw a bunch of stuff in a pot at noon, turn it on and we will have something tasty for dinner! But then I had to do the dishes because that’s the rule. S/He who cooks dinner is exempt from dishes. Not a problem though because my craving was finally fulfilled by this delicious sandwich.
1 medium yellow onion
3/4 cup beef broth/stock
1/4 cup reduced sodium soy sauce
1/2 cup water
1 Tbsp Worcestershire sauce
1 Tbsp creole mustard
2 cloves garlic, roughly chopped
~3lb chuck roast
Salt & pepepr
6-8 sandwich rolls, split
6-8 slices of Swiss cheese
- Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
- Add beef broth, soy sauce, Worcestershire sauce, mustard, and garlic to the crockpot.
- Salt and pepper both sides of the roast and place on top of the onions.
- Cook on low 6-7 hours until beef is fall-apart tender.
- Transfer the roast to a cutting board and thinly slice.
- Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top.
- Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to “Keep Warm” so it doesn’t continue cooking).
- Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
- Remove the tops from the pan. Lay the beef on the bottom of the rolls and top with cheese.
- Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.
Source: Confections of a Foodie Bride