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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
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
lower-sodium soy sauce
▢
¼
cup
water
▢
1
tablespoon
Worcestershire sauce
▢
3
cloves
garlic
minced
▢
2.5
lb
chuck roast
{mine said chuck tender 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
*Recipe based on
this recipe from PreventionRD