This slow-cooker beef chuck roast will help you create flavorful, tender, and delicious French dip sandwiches.
Ingredients
- 8 La Brea Bakery Demi French Baguettes
- 3 pounds beef chuck roast, trimmed of excess fat
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 large onions, thinly sliced
- 1 tablespoon minced garlic
- ⅓ cup soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup brown sugar
- ¼ teaspoon liquid smoke
- 2 cups beef broth
- 2 tablespoons dry minced onions
- 1 tablespoon beef bouillon
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 bay leaf
- 12 slices provolone cheese
Preparation
- Sear the Roast: In a large pan, heat olive oil over medium-high heat. Season roast with salt and pepper, then sear on both sides, about 3 minutes per side. Transfer to a slow cooker.
- Cook Onions and Garlic: In the same pan you used to sear the roast, cook onions and garlic until slightly browned, 3 to 5 minutes. Add to the slow cooker with soy sauce, Worcestershire sauce, brown sugar, liquid smoke, beef broth, dry minced onions, beef bouillon, onion powder, dried oregano, salt, pepper, thyme, and bay leaf.
- Slow Cook: Cover and cook on low for 4 to 5 hours. Remove roast, slice thinly against the grain, and return to the slow cooker for another 1 to 2 hours.
- Prepare Baguette: Preheat oven to 375°F. Cut the baguettes in half and line them with provolone cheese. Bake on a baking sheet for 5 minutes, or until the cheese melts.
- Assemble Sandwiches: Fill each baguette with sliced beef. Strain the slow cooker liquid to remove onions and fat, using the remaining broth as au jus. Add the strained onions to the sandwiches, if desired.
Recipe adapted from Rachael, Eazy Peazy Mealz
