CrockPot French Dip Sandwich

We liked the meat. The au jus sauce it creates wasn't our fav. It didn't seem to have much flavor. We would def make these again just do a diff au jus sauce.

 

Ingredients

• 1 tablespoon Vegetable oil
• 1 (2½ to 3-pound) boneless chuck roast, trimmed of excess fat
• 1 teaspoon salt, divided
• ½ teaspoon pepper
• 2 large onions, sliced
• 2 cups beef broth (1 can is fine)
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 garlic clove, minced
• ¼ teaspoon dried thyme
• 6 hoagie rolls
• 12 slices Provolone cheese

 

Instructions

1. Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
2. Transfer to a slow cooker.
3. Add onions to the skillet and cook until lightly browned, about 3 minutes.
4. Add onions to crock pot along with remaining ½ teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
5. Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
6. Remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
7. To serve, stuff each hoagie with beef and onions and serve with cooking liquid.