French dips

An improved version for French dips. Even though it’s a little bit better for you, it’s still full of flavor, complete with extra sauce for dipping

What are you doing in about 8 hours?

Not sure… are you going to be eating dinner? wishing dinner was already cooked?

Well, what you should be doing is eating these French dips.

So run to the grocery store, pick up some chuck roast, onions, and any other ingredient you don’t already have; throw it all in the slow cooker; and get ready for a delicious meal that any self-respecting human being will love {unless they’re vegetarian/vegan, of course}.

I made these last weekend. They were intended to be our lunch on Saturday. They ended up not being ready until after the game on Saturday night. Oops.

Luckily, we ate them as a late lunch on Sunday and then some of us had the leftovers for lunch on Monday.

Y’all…these are so good.

I saw them on another blog, Prevention RD, last September and have been thinking about them ever since.

I can’t believe I waited so long to try them!

These would be great for dinner, a weekend lunch, or for a football party. It’s definitely a meal boys enjoy!

And while it’s not health food per se, it’s definitely an improvement on almost every other French dip recipe I’ve ever found!

French Dips

An improved version for French dips. Even though it's a little bit better for you, it's still full of flavor, complete with extra sauce for dipping

Print Rate

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Servings: 10

Author: Meme

Ingredients

• 2 yellow onions sliced
• 1.5 cups beef broth low-sodium/no salt added
• 1/4 cup tamari sauce lower-sodium soy sauce
• 1/4 cup water
• 1 TBSP Worcestershire sauce
• 3 cloves garlic minced
• 2.5 lb chuck roast {mine said chuck tender roast}
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 10 slices provolone or Swiss cheese
• 10 sandwich rolls

Instructions

• Cover the bottom of the Crock-Pot with onion slices.
• Add in beef broth, soy sauce, water, Worcestershire sauce, and garlic.
• Put the chuck roast in the Crock-Pot and sprinkle with salt & pepper.
• Cover and cook on low for 7-8 hours until meat is tender and easily shreds with a fork.
• Take roast out of Crock-Pot and transfer to a cutting board or large plate. Remove fat and shred roast.
• Meanwhile, strain the sauce to skim off the fat. Return the sauce back to the Crock-Pot along with the onions.
• Transfer shredded roast back to Crock-Pot and stir into sauce.
• Heat oven to broil.
• Slice rolls in half and toast. Immediately put roast & onions onto bread and top with cheese. Return to oven & broil until cheese has melted.
• Serve sandwiches with sauce.
• Keep leftovers covered in the refrigerator for up to 3 days. They can also be frozen for 1 month.

Notes

*Recipe based on this recipe from PreventionRD

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Meme