Slow Cooker French Dip Sandwiches

Ingredients

• 4 pound ribeye loin (boneless or chuck roast or sirloin)
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 tablespoon oregano
• 1 tablespoon olive oil
• 2 large onions (sliced)
• 10 cloves garlic (minced)
• 2 bay leaves
• 1/4 cup Worcestershire sauce
• 1/4 cup white wine
• 3 cups beef broth (low sodium)
• 8 crusty rolls (or French baguette)
• 8 slices swiss cheese (optional)

Instructions

1. 1

   Tie the meat with kitchen twine if needed. In a small bowl combine the salt, pepper and oregano together. Sprinkle the seasoning mixture liberally and generously over the beef on all sides.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear it on all sides until a nice brown crust has formed.

3. 3

   Add the remaining ingredients to your slow cooker and stir. Add the beef and pour some of the liquid over the meat.

4. 4

   Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. The meat will be done when the internal temperature reads 130℉-135℉ for medium-rare or 145℉ for medium. My beef was cooked to a medium, if you prefer more rare, check the meat after 2 hours on HIGH, or 4 hours on LOW.

5. 5

   Transfer the meat to a cutting board and cover with foil. Let it rest for about 10 to 15 minutes before slicing into it.

6. 6

   In the meantime, pour the remaining liquid from the slow cooker through a fine mesh strainer. Reserve both the liquid and the onions for sandwiches. Discard the bay leaf.

7. 7

   Slice the beef as thin as you can.

8. 8

   To assemble the sandwiches, slice the rolls in half then pile some beef on the rolls, then top with onions and a slice of Swiss cheese, if preferred. Place the rolls under the broiler, if preferred, for a couple minutes until the cheese melts.

9. 9

   Serve them immediately with the reserved liquid/au jus to dip the sandwiches into.