French Dip Sandwich (Print)
Juicy slow-cooked beef on buttery toasted rolls with gooey cheese, paired with a bold, flavorful au jus for dipping every bite.
# Ingredients:
01 -
2 teaspoons of coarse kosher salt.
02 -
6 sandwich rolls, split.
03 -
2.5 lbs of trimmed chuck roast.
04 -
1/2 teaspoon ground black pepper.
05 -
1 yellow onion, sliced thin.
06 -
1 tablespoon of cooking oil.
07 -
6 slices of provolone cheese.
08 -
2 cloves of crushed garlic.
09 -
1 cup of red wine, dry.
10 -
1 bay leaf.
11 -
3 tablespoons of melted butter.
12 -
1/2 teaspoon of powdered garlic.
13 -
2 cups of reduced-sodium beef stock.
14 -
Chopped fresh parsley for topping.
# Steps:
01 -
Dry the roast with paper towels. Sprinkle on the salt and pepper. Heat oil in a skillet on medium-high.
02 -
Sear all sides of the beef till it gets a nice crust. Move it to your slow cooker when done.
03 -
Throw onions into the same pan. Let them soften before pouring in wine. Cook it down till it's halved in volume.
04 -
Transfer onions, broth, bay leaf, and crushed garlic to the slow cooker. Let it cook on low for 8 hours until the beef is super tender.
05 -
Take out the beef. Strain the juices for the dipping sauce. Shred the meat into pieces.
06 -
Mix butter with garlic powder. Brush it on the rolls and broil them till they're golden brown.
07 -
Pile shredded beef on the rolls. Add cheese and broil until it melts. Sprinkle parsley on top and serve with the warm dipping sauce.
# Notes:
01 -
A beef cut with good marbling works best.
02 -
You can make the dipping sauce in advance and warm it up later.
03 -
Toasting the bread keeps it from soaking up too much liquid.