crockpot French Dip sandwiches
This holiday season has been so. damn. crazy. With our new baby, Teddy, and settling into parenthood, we have been doing a lot of adjusting to our new lives, while also trying to keep up with holiday insanity. We have not let up much on hosting either- so it has been quite a ride!The adjustment to motherhood has come with it's ups and downs, and while some days are brutally exhausting,
I'm trying to find ways to stay sane and feel like myself again. Getting back into cooking has helped me feel the tiniest bit like my old self, so I'm trying to find time to get in the kitchen as much as I can.I had a serious craving for french dip a few weeks ago and since we weren't ready to go out with baby yet, I decided I would try and make it at home.
Well, it turned out to be pretty damn delicious, so I thought I'd share the recipe. The best part about this recipe is that it seems intricate and impressive, but it's actually incredibly simple and not very time consuming! It would be great to make for a crowd this holiday season as well. I hope you enjoy it as much as I did!
Slow Cooker French Dip
Yield: 8 ServingsPrep Time: 15 MinutesCook Time: 3-6 Hours
Ingredients
2.5-3 pounds chuck roast
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon of coarse ground black pepper
1 cup beef broth
2 Tablespoons Worcestershire Sauce
1 can beer (I used Bud Light)
4 Tablespoons Butter
8 mini French bread rolls
8 Slices Provolone Cheese
Instructions
Add Olive oil to a large pan and put burner to high heat.
Use a paper towel to pat your chuck roast dry. Get it as dry as possible, this will allow you to get a good crust.
Coat the chuck roast with salt and pepper... don't skimp on the seasoning!
Place the chuck roast in the pan for about 3-5 minutes on each side. Do not flip it until it is no longer sticking to the pan- allow a good crust to form on each side.
Once you have a nice crust on both sides, remove roast from the pan and place in slow cooker.
Pour a bit of beef broth in bottom of the pan (if needed) to get any bits and juices left off the bottom and pour over roast.
To the slow cooker, add beef broth, Worcestershire sauce, 2 Tablespoons (or more if you're so inclined), and beer
Cover and cook on High for 3-4 hours, or low for 6 hours
Remove the roast from the slow cooker and slice against the grain
Spread softened butter on french bread rolls and place them on a baking sheet. Toast them in the oven on broil until golden brown.
Remove rolls from oven. Add slices of beef and put provolone on top
Place sandwiches back in oven on broil until cheese melts- this happens very quickly so don't walk away.
Serve sandwiches with a small bowl of the "au jus" from the crockpot
Enjoy!
*recipe adapted from Dinner then Dessert
