Slow Cooker French Dip Sandwich Recipe

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Beverley Chapman Modified: March 22, 2022
Slow Cooker French Dip Sandwich Recipe

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

  1. 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.

  2. Add the Worcestershire sauce, peppercorns, and bay leaf to the broth.

  3. 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.

  4. An hour before the meat is done, prepare the onions and peppers.

  5. In a large nonstick skillet heat the oil over medium heat.

  6. 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.

  7. Add 1 tablespoon to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.

  8. Transfer to a serving bowl then add the peppers to the skillet and cook stirring often until soft for 8 to 10 minutes.

  9. Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.

  10. 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.

  11. Preheat the oven to broil. Split the bread open and top with 2 ounces of beef.

  12. Top with onions, peppers, and cheese then broil until the cheese melts. Place on a plate with broth for dipping.

Nutrition

  • Calories: 193.83kcal
  • Fat: 8.74g
  • Saturated Fat: 3.34g
  • Monounsaturated Fat: 3.86g
  • Polyunsaturated Fat: 0.38g
  • Carbohydrates: 4.41g
  • Fiber: 0.95g
  • Sugar: 2.00g
  • Protein: 23.12g
  • Cholesterol: 69.55mg
  • Sodium: 264.56mg
  • Calcium: 30.65mg
  • Potassium: 472.88mg
  • Iron: 2.27mg
  • Vitamin A: 16.58µg
  • Vitamin C: 21.56mg
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