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French Dip Sandwiches Recipe

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This recipe for French Dip Sandwiches is from Trutschel/Cefalu Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



5 pound beef chuck roast, trimmed of heavy fat
1 tablespoon ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tbsp olive oil
1 large onion, sliced thin
2 garlic cloves or 2 tsp minced garlic
3 cups low sodium beef broth
1/4 cup Worchestershire sauce
1 bay leaf
sliced provolone cheese
hoagy rolls

Trim the chuck roast of the heavy fat.

Combine black pepper through red pepper flakes and make a rub. Rub the spices all over the chuck roast.

In a large cast iron skillet or dutch oven, heat olive oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker.

Pour beef broth and Worchestershire sauce over the meat in the slow cooker. Add more beef broth or water to cover all of the meat if needed. Add the onion, garlic and bay leaf. Cook on high for 3-4 hours or low for 5-6 hours.

Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.

Toast your rolls, pile with meat and onions, cover with the cheese. If you want the cheese melted you can place it in a 375 oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes




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