Slow Cooker French Dip Sandwiches

Ingredients

• 2 1/2 cups low-sodium beef broth
• 1/4 cup low sodium soy sauce
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp honey
• 3 lbs chuck roast
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil
• 1 sprig fresh rosemary
• 1 sprig fresh thyme ((use a big sprig with several stems))
• 1 large yellow onion, (sliced)
• 6 cloves garlic, (minced (2 Tbsp))
• 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds
• 3 Tbsp butter
• 6 deli slices provolone or swiss cheese (halved)

Instructions

1. 1

   In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside.

2. 2

   Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.

3. 3

   Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot.

4. 4

   Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer.

5. 5

   Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast.

6. 6

   Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours.

7. 7

   Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks while removing excess fat.

8. 8

   If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.

9. 9

   Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve.

10. 10

    Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.

11. 11

    For buns, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet.

12. 12

    Spread butter on each side then toast in preheated oven about 7 - 8 minutes, add cheese to one of of each bun and toast until melted, about 2 minutes longer.

13. 13

    Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.

14. 14

    Recipe Source: Cooking Classy. Recipe updated 1/30/18.