French Dip Sandwich - Easy Slow Cooker Method - Gluten Free
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Yield: 6 sandwiches
Beef chuck roast slow cooks all day until falling-apart tender. Caramelized onions, beef broth, and herbs like rosemary and thyme cook alongside the roast, giving depth of flavor to the au jus. Later, the beef is shredded, then piled onto toasty, buttery buns, sandwiched in provolone cheese, and toasted until hot and melted.
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Ingredients
- 3 lb. beef chuck roast
- 2 small yellow onions, or one large sliced into rings or slices
- 3 cups beef broth
- ¼ cup Worcestershire Sauce
- ¼ cup Red wine, or Cooking Sherry
- 4 tbsp. butter
- 2 tbsp. vegetable oil
- ½ teaspoon dried rosemary or 1-2 sprigs of fresh
- ½ teaspoon dried thyme or 1-2 sprigs of fresh
- salt, pepper & (optional) seasoned salt to taste
For the Sandwiches:
- rolls for toasting, like a French baguette or slightly stale Hoagie rolls I used gluten-free hamburger buns from Canyon Bakehouse
- provolone or Swiss cheese 2 slices per sandwich
- butter for spreading on rolls
Instructions
- Heat a large cast iron skillet or frying pan along with 1 tbsp. oil over medium heat. Season both sides of the roast with salt, pepper, and (optional) seasoned salt.
- Once the pan is hot, sear both sides of the roast until golden, about 3-5 minutes per side. Tip: The meat should release easily from the pan once seared; do not pull at it prematurely.
- Meanwhile, slice onions.
- Transfer roast to the slow cooker once golden.
- Turn the heat down to medium-low. Sear onions in the skillet with the pan juices, stirring frequently to prevent burning, for about 5 minutes. Tip: If the pan is too dry, you may need to add another tbsp. of oil. Add 1 tbsp. of beef broth and a couple of dashes of Worcestershire sauce to the onions. This will de-glaze the pan. Scrape the bottom of the pan to release any bits.
- Pour the onion mixture over top of the roast in the slow cooker. Add in the beef broth, Worcestershire Sauce, butter, rosemary, thyme, and red wine or cooking sherry.
- Cook on HIGH for 4 hours or LOW for 6-8 hours, until the meat is falling-apart tender. Tip: If you want to be able to slice the meat, you will need to cook an hour or so less.
- Carefully remove the roast from the slow cooker and set it on a plate. Shred, using two forks.
- For the Au Jus: Place a mesh strainer over a large bowl and pour the broth from the slow cooker through the mesh and into the bowl. This step ensures a smooth Au Jus. Set aside the bowl of onions. Discard sprigs of fresh herbs, if any. Note: You may need to add more salt and pepper to the Au Jus. Season to taste.
- To Assemble: Brush rolls with melted butter, then toast in the oven buttered-side down at 375 F or under the broiler for 5 minutes, until golden brown. Remove from oven. Pile the shredded beef and onions on top of one half of the roll. Then, place a slice or two of cheese on top. Place the top bun on the sandwich. Bake another 5 minutes, or until the cheese has completely melted. Serve with the Au Jus on the side for dipping. Enjoy!
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