Tasty French Dip
I've adapted my recipe from one I've been using for years from carlsbadcravings.com
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Equipment
- 1 5-7 quart slow cooker Here's my trusty favorite!
Ingredients
- approx. 4 pouunds beef chuck roast, fat trimmed
- 1 Tbsp olive oil, plus more for Ciabatta rolls
- 4 Ciabatta rolls
- 8 slices provolone cheese
- garlic salt
- 1/3 cup soy sauce
- 1 cup regular Coke, not diet
- 20 oz. beef consomme or beef stock
- 1 small minced onion
- 2 Tbsp beef bouillon (Better Than Bouillon brand is the best!)
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- pepper, to taste
- 1/2 tsp thyme
- 1 bay leaf
Instructions
To Prepare Meat for Slow Cooker
- Heat 2 Tbsp olive oil over medium-high heat in a large nonstick skillet. Using tongs, hold roast and rotate to sear all sides until browned. Then, sear on large surface, flip and sear on other side. All this should take roughly 3-5 minutes.
- Add meat to slow cooker and pour ingredients from bowl, over meat. Set slow cooker to 4 hours on Low setting. After 4 hours, remove meat to a cutting board. Thinly slice meat, across the grain. Place sliced meat back into slow cooker and cook on Low for 1-2 more hours.
For Rolls
- A few minutes before serving, cut Ciabatta rolls in half and coat lightly with olive oil. Sprinkle garlic salt lightly over bread. Set rolls, cut sides up under broiler and WATCH CAREFULLY for roughly 2-3 minutes. Remove from broiler and add sliced provolone to each Ciabatta half. Return to broiler and WATCH CAREFULLY for 1-2 minutes, or until cheese is melted.
- Serve beef inside buns and place small bowls next to sandwiches for au jus. Using a soup ladle, put a scoop or two into each bowl for dipping. Enjoy!
Servings: 4