The Pioneer Woman Tasty Kitchen
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Slow Cooker French Dip Sandwiches

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Scrumptious beef sandwiches with au jus for dipping all made in your slow cooker!

Ingredients

  • 5 pounds Beef Chuck Roast
  • 2 Tablespoons Olive Oil
  • Kosher Salt And Black Pepper
  • ½ cups Dry Red Wine (Can Substitute Beef Broth)
  • 2 whole Medium Onions
  • 4 cloves Garlic, Smashed And Peeled
  • 4 cups Beef Broth
  • 1-½ cup Water
  • 12 ounces, fluid Beer (choose Your Favorite!)
  • 4 packages (about 1/2 Oz. Packet) All Natural Beef Concentrate (or 4 Teaspoons Bouillon Granules)
  • 1 Tablespoon Soy Sauce
  • 8 loaves Crusty Hoagie Rolls

Preparation

Pull out the roast from the refrigerator 30 minutes before searing, to bring it up in temperature a bit.

Heat the olive oil in a large skillet over medium-high heat. Season both sides of the roast with salt and pepper. Once the pan is hot, sear each side of the roast for 3-4 minutes. Turn off the heat and deglaze the pan with the red wine, scraping the browned bits up with a wooden spoon. Beef stock may be substituted.

To a large 5-quart slow cooker; add the seared roast, onions, garlic, wine reduction, broth, water, beer, beef concentrate and soy sauce. Secure the lid and set the temperature to high for 4 hours (or low for 7-8 hours).

Once cooked, remove the roast and shred with a couple of forks. Remove any large garlic pieces before returning the shredded roast back into the crock pot. Taste and check for seasonings, adding more salt or pepper to your liking. Serve the shredded beef and onions in a sliced hoagie. Spoon some of the au jus in little bowls to dunk the sandwiches. Enjoy.

One Comment

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Avatar of The Suzzzz

The Suzzzz on 5.17.2013

I don’t own a slow cooker. If I were to do this in the oven what would my temp/time be? I’m estimating 250 for 4ish hours.

2 Reviews

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Avatar of purduepharmgirl

purduepharmgirl on 9.10.2012

Fantastic! I didn’t have time to sear the meat, so I just added the wine in at the beginning and it all turned out great – big hit with us! =)

Avatar of BarbDouma

BarbDouma on 5.30.2012

My family loved this recipe and it was so simple!

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