Slow-Cooker French Dip Sandwiches
These slow-cooker French dip sandwiches make a standout addition to any dinner line up. Make sure to have plenty of small cups of broth for everyone to grab. Dipping perfection! Dovetailing Tip: Cook a large enough roast to have 2 1/2 pounds leftover for shredded Beef Enchiladas on day 5.
Prep time:
Cook time:
Serves: 12
Calories per serving: 5
Ingredients:
Cook time:
Serves: 12
Calories per serving: 5
1 beef rump or bottom round roast (about 3 pounds)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon Creole seasonings
1 carton (26 ounces) beef stock
12 whole wheat hoagie buns, split
6 ounces Havarti cheese, cut into 12 slices
Directions:
Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low until meat is tender, 8-10 hours.
Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.
Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Close sandwiches; serve with cooking juices.
Source: tasteofhome.com
Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.
Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Close sandwiches; serve with cooking juices.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.