Crock Pot French Dip Sandwich
- 1 tablespoon Vegetable oil
- 1 (2 1/2 to 3-pound) boneless chuck roast, trimmed of excess fat
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 2 large onions, sliced
- 2 cups beef broth (1 can is fine)
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 6 hoagie rolls
- 12 slices Provolone cheese
1.Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
2.Transfer to a slow cooker.
3.Add onions to the skillet and cook until lightly browned, about 3 minutes.
4.Add onions to crock pot along with remaining ½ teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
5.Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
6.Remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
7.To serve, stuff each hoagie with beef and onions and serve with cooking liquid.