Crock Pot French Dip Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 medium yellow onion
  • 1 (15 oz) can low-sodium beef broth
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp creole or dijon mustard
  • 3 cloves garlic, roughly chopped
  • 3 lb boneless chuck shoulder roast ("English" roast), trimmed
  • ½ tsp salt
  • ½ tsp pepper
  • 8 sandwich rolls, split
  • 8 slices part-skim provolone cheese
Instructions
  1. Slice the onion into ¼-inch rings and layer in the bottom of the crock pot. To the crock pot, add the beef broth, soy sauce, Worcestershire sauce, mustard, and garlic.
  2. After trimming the meat of visible fat, salt and pepper both sides of the roast and place on top of the onions.
  3. Cook on low 7-8 hours. Remove roast to a cutting board and shred meat using 2 forks and return meat to the crock pot to cook an additional few minutes, or up to 1 hour.
  4. Preheat the broiler. Place the split sandwich rolls cut side up on a lined baking sheet and toast for 30-60 seconds or until the bread begins to brown. Top the bottom half with meat, onions, and a slice of cheese. Serve sandwiches with small bowls of jus for dipping.
Notes
Recipe ever so slightly adapted from Confections of a Foodie Bride
Nutrition Information
Serving size: 1 sandwich Calories: 479 Fat: 14.0 Carbohydrates: 38.3 Sugar: 3.1 Sodium: 808 Fiber: 3.3 Protein: 45.0 Cholesterol: 100
Recipe by Prevention RD at https://preventionrd.com/crock-pot-french-dip-sandwiches/