Ingredients: |
Ingredients: 2 Tablespoons vegetable oil
1 (3 to 3 1/2 lb) boneless chuck roast - trimmed
2 1/2 teaspoons steak seasoning
2 medium yellow onions, sliced
1 green bell pepper, seeded sliced (I leave this out)
2 cloves of garlic, minces
2 springs of fresh thyme
1 spring of rosemary
2 cups of beef broth
2 tables of Worcestershire sauce
6 hoagie rolls, split lengthwise
3 slices of provolone cheese
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Directions: |
Directions:1. In large skillet, heat 1 tablespoon of oil over medium-high heat. Sprinkle roast with 2 teaspoons of steak seasoning; cook until browned all over - about 3 minutes on each side. Remove roast from skillet.
2. Heat remaining 1 tablespoon of oil in same skillet over medium-high heat. Add onion and pepper; cook stirring frequently, until browned - about 2 to 3 minutes. Add garlic cook stirring frequently for 1 minute.
3. Transfer half of onion mixture to 6 quart crock-pot; add roast on top then put remaining onion mixture on top of roast. Add thyme and rosemary and sprinkle with remaining steak seasoning. Pour broth and Worcestershire sauce around the roast. Cover and cove until very tender, 5 to 6 hours on high or 8 to 10 hours on low.
4. Transfer roast to cutting board, let sit for 10 minutes. Using a slotted spoon, transfer the onion mixture to a bowl and keep warm. Skim fat off of the cooking liquid, strain discarding solids and keep warm. Slice or shred the roast.
5. Preheat oven to 350
6. On hoagie rolls layer cheese, roast and onion mixture and place of a rimmed baking sheet.
7. Bake until sandwiches are heated through and cheese is melted, 5 to 10 minutes. Serve immediately with the reserved cooking liquid. |
This recipe for French Dip Sandwich is from