Whenever people find out what I do for work, they always turn to Austin and ask, “Isn’t it the best having all this food around all the time?”😅
The funny thing is, as much as he loves to eat, he’s just… not a foodie. He usually laughs and says, “Yeah, it’s good. It’s fine.”
So trust me when I say there are very few things I make that he actually goes crazy for — and Slow Cooker French Dip Sandwiches are one of them.🥖 If I’m feeling fancy, I’ll make the rolls from scratch, and creamy horseradish is non-negotiable for him.
Ingredients:
• 2.5–3 lb boneless chuck roast
• 2 tsp kosher salt
• Fresh cracked black pepper
• 2 Tbsp avocado oil
• 1 (14.5-oz) can beef broth or stock
• 1/2 cup red wine
• 2 Tbsp Worcestershire sauce
• 1 large yellow onion, sliced
• 10 cloves garlic, minced
• 1 Tbsp brown sugar
• 1 Tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
Instructions:
1️⃣ Generously season the chuck roast on all sides with kosher salt and black pepper, pressing it in well.
2️⃣ Heat avocado oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 5–7 minutes per side.
3️⃣ Add onions, garlic, beef broth, red wine, Worcestershire, brown sugar, onion powder, smoked paprika, thyme, rosemary, and bay leaf to the slow cooker. Nestle the seared roast in the center.
4️⃣ Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is very tender.
5️⃣ Remove the beef and shred with two forks. Strain the cooking liquid and reserve it as au jus.
6️⃣ Pile shredded beef onto toasted hoagie rolls, top with Swiss cheese, and serve with warm au jus for dipping.