An easy recipe to prepare for homemade French dip sandwiches. Coming home to this after work on a chilly night will definitely warm you right up!
| Prep Time | 15 minutes |
| Cook Time | 6 hours |
| Servings |
people
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Ingredients
- 2-3 lbs Beef roast, I used a bottom round roast
- 2 Tablespoons olive oil
- 1 Teaspoon Salt
- 1 Teaspoon Course Ground Black Pepper
- 1 Cup Beef Broth
- 2 Tablespoons Worcestershire Sauce
- 1 Bottle Beer, the darker the better
- 1 yellow onion, diced
- Hoagie Rolls
- Butter
- Provolone Cheese
Ingredients
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Instructions
- Add the olive oil to a large frying pan and heat until hot. While the oil is heating, coat the roast in salt and pepper. Add the seasoned roast to the pan when the oil is hot and brown on each side until a deep crust has developed (~5 minutes a side).
- Add the browned roast to the slow cooker. Scrape the oil/juice, seasoning, and brown bits from the pan and add it to the slow cooker as well. Add the beef broth, beer, Worcestershire sauce, and onions to the slow cooker.
- Cook on low for 6-8 hours (the longer the better/more tender meat).
- Remove the meat from the slow cooker and slice.
- To assemble, slice and butter the hoagie rolls and toast. Add the provolone cheese (can melt while toasting if you want). Add the sliced meat.
- Dish the liquid from the slow cooker into small bowls to use as au jus.
Recipe Notes
Bottom round roasts are a tough cut of meat, the longer and slower they cook the better. Different cuts of meat can definitely be used, I used a bottom round because it happened to be on sale at the grocery store that day.
You don't have to brown the meat before adding it to the slow cooker. It adds a nice crust and flavor but can be eliminated if you don't want to use oil or take the time. If not browning, be sure to salt and pepper the roast/sauce in the slow cooker.