This recipe was born of a conversation I had with my neighbor about French dip sandwiches. She makes her sandwiches with lunch meat roast beef and a packet of seasonings. I decided that I could do better with less processed ingredients and this was the end result. It’s absolutely delicious and as easy as a recipe can get. I just made these the other day without searing the roast first (pure laziness) and it turned out just fine. The best part about these is that you can put them on in the morning and not worry about dinner!
- 3-5 lb roast (I used a chuck roast)
- ½ onion chopped, diced, or sliced (however you like it — I diced mine)
- 2.5 cups beef broth
- ½ cup red wine (optional — you can increase the water)
- 1 cup water
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon celery salt
- pepper to taste
- Crusty rolls
- Cheese (provolone, swiss, mozzarella, white American)
- Trim fat from roast. Heat oil in a large skillet. Season roast with salt and pepper. Sear roast in pan on both sides until browned.
- Put roast in slow cooker. Add onions and then all liquids (broth, wine, water). Add onion powder, garlic powder, pepper and celery salt and stir to dissolve.
- Cook on low for 8-10 hours or on high for 4-5 hours or until meat is tender enough to shred.
- Remove meat from slow cooker and shred.
- Place shredded beef on rolls and top with cheese. Broil sandwiches, open faced, until cheese is melted and bubbly.
- Dip top of rolls in to au jus in the slow cooker and place on top of the broiled bun.
- Serve sandwiches with a small dish of au jus for dipping.
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