Big Batch of french dip sandwiches! Husband and Teenager Approved! Serves 4-6
- 1 medium yellow onion
- 3/4 cup beef broth/stock
- 1/4 cup lite soy sauce
- 3/4 cup water
- 1 tbsp. Worcestershire sauce
- 2 cloves garlic, shredded (with fine cheese grater)
- Chuck roast (approx. 3 lbs.)
- salt and pepper to taste
- 6-8 sandwich rolls or french bread
- 6-8 slices of provolone or swiss cheese (slice of cheese per samich)
- Slice the onion roughly, and place in the bottom of the crockpot.
- Add the beef broth, soy sauce, worcestershire sauce, mustard, and garlic.
- Salt and pepper both sides of the roast and place on top of the onions.
- Cook on low 6-7 hours until the beef is fall-apart tender.
- Transfer the roast to a cutting board and shred using two forks.
- Remove the onions and set aside.
- Strain the juice and remove as much fat as possible.
- Return the roast, juice, and onions to the crockpot for up to an hour before serving.
- Make sure to keep meet mixture warm before serving.
- Heat the broiler.
- Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
- Remove the tops from the pan.
- Scoop the beef onto the bottom of the rolls and top with cheese.
- Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of au jus.