Slow Cooker French Dip Sandwich
"Craving a mouthwatering sandwich? This slow cooker French dip, brimming with tender beef, gooey melted cheese, and sweet caramelized onions, served alongside a savory beef broth for dipping, is a must-try! You won't want to miss out on this delicious creation!"
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Ingredients
- 3 to 4 lb beef round roast
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 to 3 14.5 oz cans Swanson's low-sodium beef broth
- 1 tsp Worcestershire sauce
- 10 whole peppercorns
- 1 bay leaf
- 1/2 large onion
- 1/2 tablespoon extra-virgin olive oil
- 3 large onions
- 1/2 tsp Kosher salt
- 1 large red bell pepper
- 1 large green bell pepper
- Sargento Reduced Fat Provolone or Mozzarella Slices
- whole wheat baguettes or rolls
- 1 tbsp minced garlic
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
Instructions
- 1
In a mixing bowl, combine minced garlic, chopped rosemary, thyme, salt, and black pepper. Generously coat all surfaces of the roast with this herb blend, then place it into the slow cooker. Carefully pour the broth alongside the roast and layer the sliced onions on top.
- 2
Incorporate Worcestershire sauce, whole peppercorns, and a bay leaf into the broth.
- 3
Secure the lid and set the cooker to low heat. Allow the meat to slow-cook until it can be effortlessly shredded with a fork, which should take approximately 9 to 12 hours, depending on your roast's size.
- 4
One hour prior to the meat being finished, get the onions and peppers ready.
- 5
Heat oil in a large nonstick skillet over medium heat.
- 6
Introduce the onions and a pinch of salt, cooking them until they achieve a golden hue. Stir frequently, adjusting the heat if they begin to brown too quickly, which should take around 30 to 35 minutes. If the skillet appears too dry, add an extra tablespoon of oil. The onions should caramelize beautifully, developing a sweet flavor.
- 7
Once golden, transfer the onions to a serving bowl. In the same skillet, add the peppers and sauté, stirring frequently until they become tender, about 8 to 10 minutes.
- 8
Carefully take the roast out of the slow cooker and place it on a cutting board. Shred it using a fork or slice it with a knife as preferred.
- 9
Strain the broth through a fine mesh sieve into a gravy separator to eliminate excess fat. Pour 1/4 cup of the broth into each small ramekin for dipping.
- 10
Preheat your oven to broil. Slice the bread and fill each half with 2 ounces of shredded beef. Top with the sautéed onions, peppers, and a sprinkle of cheese. Broil until the cheese is melted and bubbly. Serve the sandwiches on a plate alongside the broth for dipping.
Nutrition Information
Notes & Tips
- Nutrition based on: 2 oz whole wheat baguette, 2 oz cooked beef round, 1/4 cup beef broth, 1 slice cheese, onions & peppers.