French Dip Recipe Made Simple in the Slow Cooker
A savory, slow-cooked French dip recipe made simple in your crockpot with tender beef and rich broth perfect for dipping.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1.5 lb Stewing beef beef chuck or eye of round, cut into chunks
- 1 liter Broth beef, mushroom, or vegetable
- 1 Yellow onion large, peeled and sliced
- 4 Rosemary sprigs fresh
- 2 Garlic cloves chopped
- 3 tablespoon Soy sauce
- 2 teaspoon White miso
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoon Freshly ground pepper
- 4 tablespoon Sugar
- 3 tablespoon Red wine vinegar
- 4 White buns sub buns or Italian rolls
- 8 slices Provolone
- Fresh cracked pepper
Instructions
Instructions
- Place all slow cooker ingredients into the slow cooker. Set on low and cook for 6–7 hours, until beef is tender and pulls apart easily.
- Remove rosemary sprigs. Strain beef and onions from the liquid and set aside.
- Pour ¾ of the braising liquid into a saucepan. Add sugar and vinegar. Simmer for 45 minutes until reduced by at least half. Set aside.
- Heat oven to low broil. Slice buns and place on a baking sheet, cut-side up. Toast lightly under the broiler until golden. Reduce oven to 350°F.
- Assemble sandwiches: pile beef and onions on buns, spoon over reduction, and top with two slices of provolone and cracked pepper. Return to oven until cheese melts.
- Serve immediately with reserved jus for dipping. Enjoy!
Notes
Store leftover shredded beef and broth separately in airtight containers. Refrigerate for 3–4 days, or freeze for up to a month for easy meals later.