French Dips are made with a chuck roast slow cooked in a crockpot with french onion soup, beef broth, red wine and rosemary and then placed on a sub with melty provolone cheese.
- 2 can French onion soup
- 1/2 cup red wine
- 1 cup beef broth
- 1 rosemary sprig
- ground pepper
- 3 pounds chuck roast
- 12 provolone cheese slices
- 6 sub sandwich buns
- chopped parsley, optional garnish
- Place chuck roast into crockpot. Sprinkle over some ground pepper.
- Pour in beef broth, red wine and french onion soup.
- Top with a sprig of rosemary.
- Let cook on low for 10 hours or until the meat easily shreds.
- Remove meat from crockpot and shred.
- Use a ladle to spoon out the juices left in the crockpot and strain. This will be your au jus for dipping.
- Heat oven to a broil.
- Open up and butter the subs.
- Place buttered subs onto a baking sheet and broil for 2 minutes to get a little crisp.
- Remove buns from oven, pile on some shredded meat with a couple slices of cheese on the bottom halves of the subs.
- Place back into oven for a minute so the cheese can get melty.
- Remove from oven, garnish with parsley and put the top of the subs on sandwich.
- Serve with au jus for dipping.
- Category: Dinner
- Method: Crockpot
Keywords: french dips, sandwich, beef, roast, sub