Recipes|Featured Main
Slow Cooker French Dip
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT8H15M8 Hours
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Yield:8 servings
Ingredients
- 4 pounds bottom, top or eye-of-round roast, or sirloin tip roast
- 2 cups beef broth
- 1 (12 ounces) can or bottle dark beer
- 2 tablespoons soy sauce
- ½ teaspoon black pepper
- 2 garlic cloves
- 2 green peppers, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 8 French rolls or 2 baguettes
- 2 tablespoons olive oil
- 8 thick slices provolone cheese (or your favorite)
- 1814.37g bottom, top or eye-of-round roast, or sirloin tip roast
- 473.18ml beef broth
- 1 (340.19g) can or bottle dark beer
- 25.56g soy sauce
- 2.13g black pepper
- 2 garlic cloves
- 2 green peppers, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 8 French rolls or 2 baguettes
- 25.56g olive oil
- 8 thick slices provolone cheese (or your favorite)
It’s simple magic. Throw everything in a slow cooker and walk away. The end result is an amazingly delicious and gooey sandwich worthy of a thousand napkins.
Preparation
STEP 1
Place roast in slow cooker. Cover with broth, beer, soy sauce, black pepper, garlic, peppers and onions. Cook on high for 1 hour. Reduce heat to low for 7-9 hours.
STEP 2
Preheat oven to 350°F. Split rolls or baguettes and brush with olive oil. Toast in oven until lightly browned. Top with cheese and toast until cheese just begins to melt.
STEP 3
Slice meat very thinly against grain and place on bread. Top with peppers and onions and serve with remaining juices for dipping.
Options
Chuck roast works very well in this recipe, just shred the meat for sandwiches instead of slicing. Searing the roast and deglazing the pan with a little broth before placing everything in the slow cooker will enhance the flavor of both the meat and the juices.