Sometimes I feel like I don’t utilize my crockpot as often as I should. Other than making pulled pork, BBQ pulled chicken, and the occasional whole roasted chicken, my crockpot typically sits in a closet collecting dust. However, some cuts of meat are just cut out for simmering in a crockpot – chuck roast being one of them.
A month or so ago at the grocery store I picked up an organic grass fed chuck roast at 50% off. Score! I threw it in the freezer, and there it sat until recently. Chuck roast isn’t something I buy very often, so I wasn’t exactly sure what to make with it. Since I knew the crockpot would make the meat nice and tender, I decided to go with french dip sandwiches. I prepped everything in the crockpot the night before, turned it on in the morning, and when I returned from work that night, dinner was done. You just can’t get much better than that.
The beef fell apart into pieces, and was very tender and flavorful. The onions caramelized in the crockpot, and made a great addition to the sandwiches. I made a loaf of french bread to hold my meat, but any sort of sturdy roll would work. You want the bread to be somewhat dense so it doesn’t fall apart when you dip it in the au jus. And trust me, you want to dip your bread in the au jus.
French Dip Sandwiches
Yields: 6-8 servings
1 medium yellow onion
3/4 cup beef broth/stock
1/4 cup soy sauce
1/2 cup water
1 Tbsp Worcestershire sauce
1 Tbsp dijon mustard
2 cloves garlic, roughly chopped
Chuck roast (~3 pounds)
Salt and pepper to taste
6-8 sandwich rolls or French bread
6-8 slices of provolone or swiss cheese
Slice the onion into ~1/4-inch rounds, and place in the bottom of the crockpot. Add the beef broth, soy sauce, water, Worcestershire sauce, mustard, and garlic. Salt and pepper both sides of the roast and place on top of the onions. Cook on low 6-7 hours until the beef is fall-apart tender.
Transfer the roast to a cutting board and shred using two forks. Remove the onions and set aside. Strain the juice and remove as much fat as possible. Return the roast, juice, and onions to the crockpot for up to an hour before serving, turning the crockpot to the “keep warm” setting.
Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown. Remove the tops from the pan. Scoop the beef onto the bottom of the rolls and top with cheese. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.
Source: Confections of a Foodie Bride