French Dip Sandwiches in the Slow Cooker

*French Dip Sandwiches in the Slow Cooker*
Serves 6 to 8

Easy to make and oh so delicious with meltingly tender beef tucked into a soft roll, topped with cheese and then served with a beef broth for dipping.

1 medium brown skinned onion, peeled and thinly sliced
6 fluid ounces  beef broth/stock (3/4 cup)
 2 fluid ounces dark soy sauce (1/4 cup)
4 fluid ounces water (1/2 cup)
1 TBS Worcestershire sauce
1 TBS grainy mustard
2 cloves garlic, roughly chopped
3 pounds beef roast for braising (I used a rolled brisket)
Salt and pepper to taste

To serve:
6 to 8 soft sandwich rolls
6 to 8 slices of provolone cheese, or an equivalent
amount of grated emmenthal cheese
one pint of beef broth (about 2 1/4 cups)

Rub the beef all over with some salt and pepper.  Place the onion slices in the bottom of the crock pot.  Stir together the beef broth, soy sauce, Worcestershire Sauce, mustard, garlic and water.  Put the beef into the crock pot on top of the onions.  Pour the broth mixture over top.  Cook on low for 6 to 8 hours until meltingly tender.

To serve, warm the rolls and cut open.  Shred the cooked beef and pile onto the warmed rolls, top with some of the onion and a bit of the juice from the pan, along with a slice of cheese.  Close over, cut in half diagonally and serve along with a small bowl of beef broth for each person to dip their sandwich in.

Comments