Slow-Cooker French-Dip Sandwiches
Print Recipe
Sure, you could throw some turkey on whole-wheat bread in about five minutes. But these tender, melt-in-your-mouth slow-cooker French dips are far from your average sandwich. They're well worth the wait—you'll see.
Ingredients
Beef
3 pounds beef chuck or round roast, untied
Salt and freshly ground black pepper
4 cups beef broth
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
Sandwiches
3 cups baby arugula
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper
6 tablespoons butter, at room temperature
6 long rolls, cut in half lengthwise
12 slices provolone cheese
Directions
1. Make the Beef: Season the beef with salt and pepper, and place it in the base of the slow cooker. Add the beef broth, onion powder, garlic powder, oregano, thyme and bay leaf.
2. Cover the slow cooker and turn it on low. Cook the beef until it is very tender, 6 hours. Remove the beef from the pot and thinly slice it. Pour the broth out of the slow cooker and reserve for dipping.
3. Make the Sandwiches: In a medium bowl, toss the arugula with the olive oil and lemon juice. Season with salt and pepper.
4. Spread ½ tablespoon butter on the inside of each half of the rolls. Heat a large sauté pan over medium heat and place the rolls inside, buttered side down. Toast until they’re golden brown.
5. Remove the bread from the pan and while it’s still hot, place the provolone slices on one half of each roll. Pile about 1 to 1½ cups of warm sliced beef on the other side of the roll and top with ½ cup arugula. Place the other half of the roll on top to close the sandwich. Repeat until all the sandwiches are assembled.
6. Serve immediately, with the juices from the slow cooker on the side for dipping.
Beef
324 calories
11g fat
4g carbs
53g protein
1g sugars
Sandwiches
508 calories
33g fat
32g carbs
20g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.