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Slow Cooker French Dip Sandwiches
Ingredients
4–6 pound chuck roast
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil or any high smoke point oil
2 tablespoons tomato paste
1 1/2 cups red wine, divided (such as Merlot or Cabernet)
1 large onion coarsely cut up
1 rib celery, coarsely cut up
1 large carrot peeled and coarsely cut up
2 garlic cloves smashed
1/2 bunch fresh flat leaf parsley
2 bay leaves
4 cups water (depending on the size of your roast and slow cooker)
2 cups beef broth (boxed, canned, homemade, or made from a jarred paste such as Better Than Bullion Roasted Beef Base
1 Tablespoon Worcestershire sauce
8 French rolls
Instructions
- Pat the beef dry and coat with the salt and pepper on all sides.
- In a large skillet that can withstand a high heat (such as cast iron or carbon steel), heat the oil over medium high heat.
- Sear the meat in the oil on all sides for approximately ten minutes. Remove to a platter.
- Lower the heat to medium and add tomato paste and cook one minute.
- Add one cup of the wine and cook one more minute then remove from heat.
- In your slow cooker, line the bottom with the onion, celery, carrots, and garlic then add the seared meat and the liquid from the pan.
- Tie the parsley and bay leaf together using butcher’s twine then nestle beside the beef.
- Pour in the water and beef broth.
- Cover and cook for 5-6 hours on high or 8-9 hours on low.
- Remove beef and set aside to set up while you prepare the au jus.
- Skim off the fat that floats to the top and discard then add the remaining half cup of wine and the Worcestershire sauce.
- Heat and strain into a saucepan to keep warm.
- Split the French rolls and dry toast on a griddle. Do not use any butter so the roll can absorb the au jus.
- To serve, slice the pot roast into thick slices against the grain, then lay out onto the toasted rolls.
- Ladle the warm au jus into individual bowls.
- Serve the French Dip sandwich with the bowls of au jus on the side for dipping.
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