Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Served on a busy weeknight or on a game day at home, this Slow Cooker French Dip Sandwich is a meaty meal that everyone will crave, especially when paired with shoe string French fries.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Slow Cooker French Dip Sandwich
- Cook time:
- 300min
- Prep time:
- 10min
- Total time:
- 310min
- Servings:
- 6-8
Ingredients
- 2-3 lbs. beef chuck roast
- 3 Tbsp. of oil
- 1 yellow onion, peeled and roughly chopped
- 4 cloves of garlic, finely minced
- 4 cups of beef stock
- 3 Tbsp. of Worcestershire sauce
- 4 cups of button mushrooms, sliced
- 4 hoagie rolls, sliced and toasted
- 8 slices of provolone cheese
- Salt and pepper, to taste
Instructions
- Season the chuck roast well on all sides with salt and pepper.
- Add 1 Tbsp. of oil to a slow cooker on the sauté function on high heat and add the beef. Cook for 7-8 minutes or until very browned on the first side. Once browned, flip over.
- Place the onions, garlic, stock and Worcestershire sauce into the slow cooker with the meat. Add the lid and change the cooking function to slow cook. Cook on high for 4-5 hours ,or until the meat shreds with ease.
- Drain the beef and onions and reserve the cooking liquid for dipping.
- Shred the beef using two forks. Set aside and keep warm.
- In a large frying pan over medium-high heat, add in the remaining 2 Tbsp. of oil and cook the mushrooms for 6-8 minutes or until browned. Season with salt and pepper.
- To plate, place some of the shredded beef into the sliced and toasted hoagie rolls. Add the mushrooms and top off with cheese. Serve alongside leftover au jus cooking liquid.
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