French dip sandwich 🥩🤤

Ingredients:
– 2lb Chuck roast
– provolone (or Swiss) cheese
– 1 French baguette
– 6 medium onions
– 10 cloves of garlic
– 4 sprigs of rosemary
– 4 sprigs of thyme
– 1 cup of red wine
– 2 cups of beef broth
– 2 tbsp of Worcestershire sauce
– 2 tbsp of soy sauce
– beef bouillon powder
– salt and pepper
– garlic powder

For the horseradish sauce:
– 1/2 cup of mayo
– 3 tbsp of horseradish
– lemon

DIRECTIONS:

In a slow cooker add:

– 1 medium onion (roughly chopped)
– 10 cloves of garlic
– 4 sprigs of rosemary
– 4 sprigs of thyme
– 1 cup of red wine
– 2 cups of beef stock
– 2 tablespoons of Worcestershire sauce
– 2 tablespoons of soy sauce

Then get a 2 pound Chuck Roast, pat it dry with a paper towel, season it with some salt, and brown it (on all sides) in a pan on medium heat.

Add it into your slow cooker and season generously on both sides with:

– beef bouillon powder
– salt and pepper
– garlic powder

Cook on low for 8 hours (yes, 8.)

While it’s cooking, you’re going to make some caramelized onions by adding 5 tablespoons of butter to a pan on medium-low along with 5 medium onions cut into half moons. Cook them for about 1 hour stirring frequently, and season them with salt and pepper.

Once the beef is done, separate it from the liquid and shred it all up in a bowl. Then stir in the caramelized onions.

Strain all of the juice from your slow cooker and set it aside (this is the Au Jus that you’ll be dipping the sandwich in)

Finally, in a bowl make a quick sauce by mixing:

– 1/2 cup of mayo
– 3 tablespoons of horseradish
– salt, pepper, and garlic powder to taste

Cut a large French Baguette, down the middle (like you would cut a sub sandwich)

Add on the spread, then add the meat, top with Provolone (or Swiss) cheese, then close and cover it tightly with foil.

Bake in the oven at 325 degrees for 10 to 15 minutes or until the cheese melts.

Cut it into small sandwiches and serve them straight out of the oven with the delicious Au Jus on the side 🤤

#dinner #comfortfood #cozy