Best Ever Slow Cooker French Dips
Note: she indicates using 3 whole peppercorns, something of which I never seem to have in my kitchen. I just use about a 1/4 tsp of regular black pepper and the flavor comes out perfect. If you like the spicier flavor, I would use the whole peppercorns.
1(4 lb) beef roast
1/3 clow sodium soy sauce
3whole black peppercorns
1 tspcrushed dried rosemary, crushed
1/2 tspdried thyme
1 tspgarlic powder
2(10 oz) cans beef broth
8french rolls or hoagies
16 sliceprovolone cheese
·butter for rolls
How to Make Best Ever Slow Cooker French Dips
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast. Add the beef broth to the slow cooker. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender.
- Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference.
- Slice rolls in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted. Pile meat on rolls and top each roll with 2 slices of Provolone cheese. Place rolls back in the oven for 2-3 minutes or until cheese is melted.
- Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth. You can add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve in ramekins so everyone can dip their own sandwiches.