Christy Jordan’s Slow-Cooker French Dip Sandwiches
Yields: 6 servings
  • 1 tablespoon vegetable oil
  • 1 (3½-pound) boneless chuck roast, trimmed
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 medium onions, sliced (about 1½ pounds)
  • 2 cups beef broth
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 6 hoagie rolls
  • 6 slices Swiss cheese, halved
  1. 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.
  2. 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.
  3. Cover, and cook on low until very tender, approximately 10 hours.
  4. Preheat oven to 350°. Remove beef from slow-cooker, reserving cooking liquid and onion. Place on a cutting board; shred or coarsely chop.
  5. Slice rolls in half horizontally. On a rimmed baking sheet, place rolls cut side up. Place cheese on bottom halves of rolls.
  6. 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.
Recipe by Taste of the South at