|Have you ever tried to take a picture of your plate while your toddler is sitting on your lap and yanking your plate towards the edge of the table? Try it some time! It's AWESOME.|
I love using my crock pot. Not as much as Stephanie, but I do love it. Unfortunately, I often find that crock pot recipes are meant for people who either have extra time on Monday mornings to tackle extra steps, or who can answer to their crock pot when it buzzes after 3 hours. For these sandwiches, I'd make an exception. They're that good, friends. Just a handful of steps, all day in the crock pot, and 3 minutes under the broiler.
I've made these sandwiches a handful of times already this season, and whenever I bring the leftovers for lunch at work, people always come sniffing around once I pull the plate from the microwave. These have definitely made their way into our monthly rotation, and I feel like they're here to stay.
Crock Pot French Dip Sandwiches
(Adapted from Coffee and Cannolis)
1 yellow onion, sliced into half-moons
3 lb. chuck roast
Salt and pepper
1 c . beef broth
1/4 c. soy sauce
1/2 c. water
1 T. Worcestershire sauce
1 T. Dijon mustard
2 cloves garlic, minced
8 slices provolone cheese
8 sandwich rolls
Lay onion slices in crock pot. Season roast well with salt and pepper, lay in crock pot on top of the onions. In a small bowl, mix together broth, soy sauce, water, Worcestershire sauce, Dijon mustard, and garlic. Pour into crock pot with onions and chuck roast.
Cook on low for 8 hours, until beef is tender and shreds easily.
Move roast to plate, shred with a fork. Return to crock pot and keep warm. Drain cooking liquid into a gravy separator. Drain off fat and return liquid to crock pot.
Heat the broiler and split your rolls. Place under broiler for 1 minute, until bread is lightly toasted. Top rolls with beef and lay a slice of cheese over the top. Return to broiler for 1-2 minutes, until cheese is melted and sandwiches smell amazing. Serve with pan juices. Repeat.