Name: Slow Cooker French Dip Sandwich Recipe
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 18
Cuisine: American
Ingredients: For the beef:; 4 lbs beef round roast; 1 tbsp garlic; 1 tbsp fresh rosemary; 1 tbsp Fresh Thyme; 1 tsp kosher salt; ½ tsp ground black pepper; 14½ oz Swanson's low-sodium beef broth; 1 tsp Worcestershire sauce; 10 whole peppercorns; 1 bay leaf; ½ Large Onion; For the Caramelized Onions:; ½ tbsp extra-virgin olive oil; 3 large onions; ½ tsp kosher salt; For the Peppers:; 1 large red bell pepper; 1 large green bell pepper; For the Sandwich:; Sargento reduced fat provolone; whole wheat baguettes

How To Make Slow Cooker French Dip Sandwich

Satisfy your craving with this delicious slow cooker sandwich filled with caramelized onions and melted cheese. Made more exciting with a sauce.

Preparation: 20 minutes

Cooking: 9 hours

Total: 9 hours 20 minutes

Serves:

Ingredients

For the Beef:

4lbsbeef round roast,trimmed
1tbspgarlic,minced
1tbspfresh rosemary,or 1 teaspoon dry
1tbspfresh thyme,or 1 teaspoon dry
1tspkosher salt
½tspground black pepper
14½ozSwanson’s low-sodium beef broth,(2 to 3 cans)
1tspWorcestershire sauce
10whole peppercorns
1bay leaf
½large onion,cut into chunks

For the Caramelized Onions:

½tbspextra-virgin olive oil
3large onions,thinly sliced
½tspkosher salt

For the Peppers:

1large red bell pepper,cored, seeded, and sliced into strips
1large green bell pepper,cored, seeded, and sliced into strips

For the Sandwich:

Sargento Reduced Fat Provolone,or Mozzarella Slices
whole wheat baguettes,or rolls, cut into 2 oz pieces

Instructions

In a small bowl, mix garlic, rosemary, thyme, salt, and pepper. Rub the spice mixture onto all sides of the roast then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
Add the Worcestershire sauce, peppercorns, and bay leaf to the broth.
Cover and cook on low until the meat flakes apart easily with a fork for about 9 to 12 hours depending on the size of your roast.
An hour before the meat is done, prepare the onions and peppers.
In a large nonstick skillet heat the oil over medium heat.
Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly for about 30 to 35 minutes.
Add 1 tablespoon to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
Transfer to a serving bowl then add the peppers to the skillet and cook stirring often until soft for 8 to 10 minutes.
Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
Preheat the oven to broil. Split the bread open and top with 2 ounces of beef.
Top with onions, peppers, and cheese then broil until the cheese melts. Place on a plate with broth for dipping.