Side Pannel
Slow Cooker French Dip- II
Slow Cooker French Dip- II
- Recipe Submitted by Juicy on 03/27/2014
Category: Main Dish, French, Vegetarian, Peppers, Onions
Ingredients List
- 1 yellow onion, diced
- 2 c beef broth
- ΒΌ c soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp mustard
- 3 cloves of garlic chopped
- 2 bay leaves
- 3 lb beef shoulder roast, trim the fat
- 1 tsp salt
- 1 tsp pepper
- 8 french bread rolls
- 16 slices of provolone cheese
Directions
1. Lay onion and garlic in the bottom of the slow cooker
2. In a small bowl combine the broth, soy sauce, Worcestershire sauce, and mustard
3. Pour broth mixture into the slow cooker
4. Rub the salt and pepper on all sides of the roast
5. Place on top of the onions
6. Place in the bay leaves into the broth mixture on the sides of the roast
7. Cover the slow cooker and cook on low for 7 hours
8. Remove the roast and shred the meat
9. Return the meat to the broth and cook for a few more minutes while you prepare the rolls
10. Slice the rolls in half, lengthwise and toast in the oven until golden brown
11. Remove from the oven and place the shredded meat on the bottom half of the roll and cover with two slices of provolone cheese and return the bottom of the sandwiches to the oven until the cheese is melted.
12. Remove and place the top of the bun on the bottom of the sandwich
13. Rerve with a little bowl of the cooking juice to dip the sandwiches in
Enjoy!
2. In a small bowl combine the broth, soy sauce, Worcestershire sauce, and mustard
3. Pour broth mixture into the slow cooker
4. Rub the salt and pepper on all sides of the roast
5. Place on top of the onions
6. Place in the bay leaves into the broth mixture on the sides of the roast
7. Cover the slow cooker and cook on low for 7 hours
8. Remove the roast and shred the meat
9. Return the meat to the broth and cook for a few more minutes while you prepare the rolls
10. Slice the rolls in half, lengthwise and toast in the oven until golden brown
11. Remove from the oven and place the shredded meat on the bottom half of the roll and cover with two slices of provolone cheese and return the bottom of the sandwiches to the oven until the cheese is melted.
12. Remove and place the top of the bun on the bottom of the sandwich
13. Rerve with a little bowl of the cooking juice to dip the sandwiches in
Enjoy!
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