Slow Cooker French Dip Sandwiches

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.