Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Served on a busy weeknight or game day at home, this Slow Cooker French Dip Sandwich is a meaty, set-it-and-forget-it meal that everyone will crave, especially when paired with shoe string French fries.
Slow Cooker French Dip Sandwich
- Prep time:
- Total time:
- 2-3 lbs. Heinen's CARE Certified beef chuck roast
- 3 Tbsp. oil
- 1 yellow onion, peeled and roughly chopped
- 4 garlic cloves, finely minced
- 4 cups beef stock
- 3 Tbsp. Worcestershire sauce
- 4 cups button mushrooms, sliced
- 4 hoagie rolls, sliced and toasted
- 8 slices provolone cheese
- Salt and pepper, to taste
- Grown in Idaho frozen shoestring French fries
- 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. Add the beef and 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 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 and frozen shoestring French fries.