Side Pannel
Slow Cooker French Dip Panini Recipe
Slow Cooker French Dip Panini Recipe
- Recipe Submitted by Cassata on 09/27/2014
Category: Dips, French
Ingredients List
- 3 pounds beef chuck roast, trim extra fat off
- kosher salt
- black pepper
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 8 cloves garlic, minced
- 2 bay leaves
- 4 tablespoons Worcestershire sauce
- 1/4 cup red wine
- 2 tablespoons tomato paste
- 1 3/4 cups beef broth
- 2 sprigs fresh thyme or 3/4 teaspoon dried thyme
- Sourdough bread, sliced thin (I like La Brea loaves or Udi's Sliced Sourdough)
- Garlic and Herb Boursin Cheese
- Sliced Provolone Cheese
Directions
1. Add the oil in your slow cooker's insert if it is stove top safe, if it is not stove top safe, then heat the oil in a cast iron pan or dutch oven. Heat the oil over medium-high heat.
2. Season the beef chuck roast on all sides with salt and pepper. Sear all sides of the meat in the oil over medium-high heat until each side has a nice brown crust. Remove and set aside on a plate.
3. In the same pan, saute the onion for 3 - 5 minutes, until golden, adding more oil if necessary. Then add the garlic and saute for 1 minute. Add the meat and any juices that have collected on the plate along with the onion and garlic to the slow cooker. Add the bay leaves, Worcestershire, red wine, tomato paste, beef broth.
4. If you're using fresh thyme, add the sprigs during the last 30 - 60 minutes of cooking. If you're using dried thyme, add it at the same time as the beef broth.
5. Cover with a lid and cook on low for 6 hours, or until the meat easily shreds using a fork. Remove the meat and shred it or cut in into thin slices, however you prefer. Set aside in a bowl. Ladle off excess fat from the top of the au jus and discard the fat. Discard the bay leaves and thyme sprigs.
6. Keep the remaining au jus in the slow cooker to keep warm while you prepare the sandwiches. If desired, you can thicken the jus with flour or cornstarch. After adding flour or cornstarch and whisking to combine, bring the mixture to a rolling boil. Then lower heat to keep warm.
To prepare the panini:
7. Spread the inside of two pieces of bread with Boursin cheese. Top one of the insides with a slice of provolone and then shredded beef, then top the beef with another slice of provolone. Put the remaining slice on top and grill using a panini press or a cast iron skillet.
8. If grilling the panini using a cast iron skillet, press down on the top of the sandwich using a brick covered in foil or a heavy sauce pan. After the first side has toasted and become a golden brown, flip and repeat.
9. Serve with a side bowl of the au jus for dipping.
2. Season the beef chuck roast on all sides with salt and pepper. Sear all sides of the meat in the oil over medium-high heat until each side has a nice brown crust. Remove and set aside on a plate.
3. In the same pan, saute the onion for 3 - 5 minutes, until golden, adding more oil if necessary. Then add the garlic and saute for 1 minute. Add the meat and any juices that have collected on the plate along with the onion and garlic to the slow cooker. Add the bay leaves, Worcestershire, red wine, tomato paste, beef broth.
4. If you're using fresh thyme, add the sprigs during the last 30 - 60 minutes of cooking. If you're using dried thyme, add it at the same time as the beef broth.
5. Cover with a lid and cook on low for 6 hours, or until the meat easily shreds using a fork. Remove the meat and shred it or cut in into thin slices, however you prefer. Set aside in a bowl. Ladle off excess fat from the top of the au jus and discard the fat. Discard the bay leaves and thyme sprigs.
6. Keep the remaining au jus in the slow cooker to keep warm while you prepare the sandwiches. If desired, you can thicken the jus with flour or cornstarch. After adding flour or cornstarch and whisking to combine, bring the mixture to a rolling boil. Then lower heat to keep warm.
To prepare the panini:
7. Spread the inside of two pieces of bread with Boursin cheese. Top one of the insides with a slice of provolone and then shredded beef, then top the beef with another slice of provolone. Put the remaining slice on top and grill using a panini press or a cast iron skillet.
8. If grilling the panini using a cast iron skillet, press down on the top of the sandwich using a brick covered in foil or a heavy sauce pan. After the first side has toasted and become a golden brown, flip and repeat.
9. Serve with a side bowl of the au jus for dipping.
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