Slow Cooker French Dip Sandwiches
1 3 lb. beef chuck roast, trimmed of excess fat*
1 tablespoon olive oil
6 French rolls or hoagie buns
12 slices provolone cheese
1/3 cup reduced-sodium soy sauce
1 cup Coke, NOT diet
2 10.5 oz. cans beef broth
1/4 cup dry minced onions
1 tablespoon beef bouillon
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 bay leaf
Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold
roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow
Cook on LOW for 3-4 hours then remove roast to a cutting board (meat should be tender but not
falling apart). Thinly slice roast across the grain. Place sliced meat back in slow cooker and
continue to cook on LOW for 1-2 additional hours.
When ready to serve, remove roast and strain fat from broth for dipping.
Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices
cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.
*The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches.