French Dip Sandwiches (Slow Cooker)
Submitted by happyzhangbo
Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.
YIELD
4 servingsPREP
10 minCOOK
12 hrsREADY
12 1/6 hrsThis is the French dip that cooks itself while you’re at work, sleeping, or doing literally anything else for half a day.
A beef roast goes into the slow cooker with soy sauce, bouillon, bay leaf, peppercorns, and dried herbs. Add water to almost cover, set it on low, and walk away for 10 to 12 hours. You come back to meat so tender it falls apart when you look at it.
Shred it with a fork, pile it high on toasted French rolls, and serve with bowls of that deeply flavored cooking liquid for dipping. The au jus is liquid gold, savory and rich from all those hours of slow cooking.
According to the original poster, this is FANTASTIC and hasn’t needed a single tweak. Their whole family and friends are hooked, and now you will be too.
Ingredients
Directions
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
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