French Dip Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 hoagie buns or French rolls
02 -
12 slices of provolone cheese
03 -
1 tablespoon of oil for cooking
04 -
3 pounds of chuck roast, trimmed to remove fat
→ Flavorful Sauce Mix
05 -
2 cans of beef consommé (10.5 ounces per can)
06 -
1/2 teaspoon of dried oregano
07 -
1/4 cup of dried onion flakes
08 -
1/4 teaspoon of pepper
09 -
1 teaspoon of garlic powder
10 -
1 bay leaf
11 -
1/4 teaspoon of dried thyme
12 -
1/3 cup of light soy sauce
13 -
1/2 teaspoon of onion powder
14 -
1/4 teaspoon of salt
15 -
1 tablespoon of bouillon for beef flavor
16 -
1 cup of regular Coke (skip diet versions)
# Instructions:
01 -
Add the oil to a pan and heat it up on medium-high. Use tongs or forks to flip your roast as you brown it until every side's got that crispy, golden crust. When you're done, move it to your slow cooker.
02 -
Toss all those sauce ingredients — the Coke, consommé, soy sauce, and spices — onto the roast in the slow cooker. Let it all come together to soak that beef in flavor.
03 -
Cook it on the LOW setting for around 4 hours. Take out the beef after that and cut it into thin slices against the grain. Drop the slices back in the pot and let it all cook for another 1 to 2 hours so the flavors really get soaked in.
04 -
Spoon off the fat floating on your au jus. Grab the rolls, pack in the beef, and throw a couple of cheese slices on top of each sandwich. Baking them at 350°F will make that cheese gooey and awesome. Serve them up with a bowl of au jus for dipping on the side.
# Notes:
01 -
If beef consommé is unavailable, beef broth will work just as well - ask the store staff if you're not sure where it is.
02 -
Planning to use the oven? Bake it covered at 425°F for 30 minutes, then drop the heat to 300°F for roughly 3-4 hours. Slice the meat, rest it for 15 minutes, then return it with the juices to a 200°F oven for about 15 minutes.
03 -
3 pounds of chuck roast works out to about 6 satisfying sandwiches.