by KATIE MAXEY, MS, RD, IBCLC
Serves 6
Ingredients:
- 1 tbsp extra virgin olive oil
- Sprinkle of salt and pepper
- 2 pounds chuck roast
- ½ onion, quartered
- 2 cups beef broth, low sodium
- 1 whole bay leaf
- 12 slices provolone cheese
- Sandwich bread of your choice (examples: sub rolls, onion rolls, sliced baguette loaf)
Instructions:
- Add oil to a large pot.
- Sprinkle salt and pepper to each side of the chuck roast.
- Add roast to pan and sear each side over high heat.
- Place seared roast into a slow cooker and add the quartered onion slices, beef broth and bay leaf.
- Place the lid on the slow cooker and cook on low for 6-8 hours.
- When the roast is done cooking, remove it from the slow cooker and use a fork to shred it into chunks or pieces.
- Use a slotted spoon to pull the onions from the broth. Set onions aside to serve on top of sandwiches, if desired.
- To assemble the French dip sandwich, layer shredded beef on bread and top with cheese and onions. You can add other toppings, if you’d like!
- Serve alongside a side of the slow cooker broth for dipping.
- Enjoy!
For a balanced meal, serve French dip sandwiches with a vegetable and fruit.
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