Description
Comforting slow-cooked French dip sandwiches with tender beef and rich au jus for dipping.
Ingredients
- 3–4 lb halal beef chuck roast, trimmed
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1/2 cup dry red wine (optional) or extra beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 6–8 crusty rolls or small baguettes
- 8 slices Swiss or provolone cheese (optional)
- 2 tbsp butter, softened
Instructions
- Pat the beef dry and season generously with salt, pepper, and smoked paprika. Searing is optional but recommended for depth of flavor: heat a skillet with a little oil and brown the roast 2–3 minutes per side.
- Place half the sliced onions and half the garlic in the bottom of your slow cooker. Add the roast, then top with remaining onions and garlic.
- Pour in the beef broth, wine (if using), Worcestershire sauce, Dijon, rosemary, and thyme. The liquid should come about halfway up the roast.
- Cover and cook on LOW for 480 minutes or HIGH for 300 minutes, until the meat is fork-tender.
- Remove the roast and shred with two forks. Strain the cooking liquid into a saucepan and skim off excess fat. Simmer the strained liquid for 10–15 minutes to concentrate flavors; taste and adjust seasoning.
- Spread softened butter on rolls, pile on the shredded beef, top with cheese if you like, and toast briefly under the broiler until the cheese melts. Serve with warm au jus for dipping.
Notes
For best texture and flavor, use a halal beef chuck roast. Strain and simmer the juices to intensify au jus flavor.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American