French Dip Sandwich (Print Version)

# Ingredients:

01 - 2.5 pounds beef chuck roast, trimmed.
02 - 2 teaspoons kosher salt.
03 - 1/2 teaspoon black pepper, freshly ground.
04 - 1 tablespoon vegetable oil.
05 - 1 large yellow onion, thinly sliced.
06 - 1 cup dry red wine.
07 - 2 cups beef broth, low-sodium.
08 - 2 cloves garlic, peeled and crushed.
09 - 1 bay leaf.
10 - 6 slices provolone cheese.
11 - 6 sandwich rolls.
12 - 3 tablespoons butter, melted.
13 - 1/2 teaspoon garlic powder.
14 - Fresh parsley, chopped for garnish.

# Instructions:

01 - Pat beef dry. Season with salt and pepper. Heat oil in skillet over medium-high heat.
02 - Brown beef on all sides until dark crust forms. Move to slow cooker.
03 - Add sliced onions to same skillet. Cook until soft. Pour in wine and reduce by half.
04 - Add onion mixture, broth, garlic and bay leaf to slow cooker. Cook on low 8 hours until fork-tender.
05 - Remove meat. Strain cooking liquid for au jus. Shred beef.
06 - Mix melted butter with garlic powder. Brush on split rolls. Broil until golden.
07 - Add beef to rolls. Top with cheese and broil until melted. Garnish with parsley. Serve with hot au jus.

# Notes:

01 - For best results, use a well-marbled chuck roast.
02 - The au jus can be made ahead and reheated.
03 - Toasting the rolls prevents them from getting soggy.

Back