Slow Cooker French Dip Sandwiches
- 4 pound chuck roast
- 4 tablespoons butter, divided
- 2 tablespoons vegetable oil
- salt and pepper to taste
- 10 ½ ounces beef broth
- 10 ½ ounces onion soup
- 12 ounces light beer
- 2 cloves garlic, minced
- 1 sprig rosemary
- 1 teaspoon Worcestershire sauce
- 2 large yellow onions, halved and sliced
- 8 French rolls and butter
- 8 slices provolone cheese
- Season roast with salt & pepper.
- Sprinkle the chuck roast with salt and pepper. Melt 2 tablespoons of butter and vegetable oil in a heavy pot over high heat. Sear both sides of the roast until very browned, about 5 minutes total.
- Place roast, beef broth, onion soup, beer, rosemary and Worcestershire sauce in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
- Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
- Heat a large skillet over medium-low heat and add the remaining 2 tablespoons butter. Add the onions and sauté until caramelized, stirring occasionally, about 20 minutes.
- Preheat the broiler. Butter the cut side of the French rolls and toast them in the oven until golden. Set aside the top halves.
- Spoon some of the shredded meat onto the bottom halves of the rolls. Top each with a slice of provolone, then broil until the cheese is melted and bubbling. Remove the pan from the oven, arrange some caramelized onions on each sandwich, and top with the other halves of the buns.
- Option: Combine 1-2 teaspoons of cornstarch with an equal amount of water. Add to the juices in the slow cooker while the meat is resting. You do not want to thicken the jus but this just adds a bit of body.