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 meat-lover human being will enjoy.

Y'all...these are so good.

These would be great for dinner, a weekend lunch, or a football party.

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

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Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 10

Author: Meme

Ingredients

• ▢ 2 yellow onions sliced
• ▢ 1.5 cups beef broth low-sodium/no salt added
• ▢ ¼ cup tamari sauce or lower-sodium soy sauce
• ▢ ¼ cup water
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 3 cloves garlic minced
• ▢ 2.5 lb chuck roast
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon 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

*I used chuck tender roast.

*Recipe based on this recipe from PreventionRD

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