French Dip Sandwich (Printable Version)
Juicy slow-cooked chuck roast on crispy garlic butter rolls, topped with melty provolone, served with flavorful au jus for dunking.
# What You'll Need:
01 -
About 2 and a half pounds of chuck roast, with fat trimmed off.
02 -
2 tsp of coarse kosher salt.
03 -
Half a tsp of freshly cracked black pepper.
04 -
1 tbsp of any vegetable oil.
05 -
1 big yellow onion, sliced thinly.
06 -
1 cup of dry red wine.
07 -
2 cups of low-sodium beef stock.
08 -
2 cloves garlic, just peeled and smashed.
09 -
1 bay leaf for flavor.
10 -
6 slices provolone cheese.
11 -
6 soft sandwich rolls.
12 -
3 tablespoons melted butter.
13 -
1/2 teaspoon garlic powder seasoning.
14 -
A handful of fresh parsley, chopped up.
# Steps to Follow:
01 -
Dry the beef with paper towels. Sprinkle with salt and pepper. Warm oil in a hot pan on medium heat.
02 -
Cook the beef until all sides are nicely browned. Put it into the slow cooker.
03 -
Toss the onion slices into the same pan. Cook them down until soft, then pour in the wine and let it reduce by half.
04 -
Place the onion mix, broth, garlic cloves, and bay leaf in the slow cooker with the beef. Let it go on low for 8 hours until tender enough to pull apart.
05 -
Remove the meat from the cooker. Strain out the liquid to get your au jus, then shred the beef apart.
06 -
Stir the melted butter and garlic powder together. Spread it over the cut side of your rolls, then broil them until crispy and golden.
07 -
Pile the shredded beef onto the rolls. Add cheese on top, then broil just until it melts. Sprinkle with parsley and serve alongside the warm au jus for dipping.
# Additional Notes:
01 -
Pick a chuck roast that’s got a bit of fat for better flavor.
02 -
Feel free to make the au jus ahead of time and warm it up when ready to serve.
03 -
Toasting the bread keeps it from soaking up too much liquid.