Christy Jordan’s Slow-Cooker French Dip Sandwiches
Yields: 6 servings
- 1 tablespoon vegetable oil
- 1 (31⁄2-pound) boneless chuck roast, trimmed
- 1 1⁄2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 3 medium onions, sliced (about 11⁄2 pounds)
- 2 cups beef broth
- 3 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 6 hoagie rolls
- 6 slices Swiss cheese, halved
- In a large skillet, heat oil over medium-high heat. Sprinkle roast with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Add roast to pan; cook until browned on both sides, approximately 3 minutes per side. Transfer roast to a 6-quart slow-cooker.
- Add onion to pan; cook until lightly browned, approximately 3 minutes, stirring frequently. Add broth, Worcestershire, garlic powder, remaining 1 teaspoon salt, and remaining 1⁄2 teaspoon pepper. Transfer onion mixture to slow-cooker.
- Cover, and cook on low until very tender, approximately 10 hours.
- Preheat oven to 350°. Remove beef from slow-cooker, reserving cooking liquid and onion. Place on a cutting board; shred or coarsely chop.
- Slice rolls in half horizontally. On a rimmed baking sheet, place rolls cut side up. Place cheese on bottom halves of rolls.
- Bake until cheese melts, approximately 5 minutes. Divide beef evenly among cheese-topped rolls. Using a slotted spoon, divide onion evenly over beef. Top with remaining roll halves; secure with a wooden pick, if needed. Serve with reserved cooking liquid for dipping.
In a hurry? Cook the roast on high until very tender, approximately 5 hours.