This is a great meal for a busy day because it cooks all day in a slow cooker. We love to eat it on Sundays because I can get the roast cooking in the morning, then it takes about 30 minutes to prepare the rest when you are ready to eat! The recipe is adapted from Our Best Bites (one of my favorite food blogs) and can be made gluten free so easily! Give them a try! Kids of all ages will enjoy "dipping" their sandwiches in the au jus that is naturally made while it cooks.
French Dip Sandwiches
1 (2-3 lb.) beef roast (I like chuck roast)
Freshly ground pepper
2 (1-oz.) packages dry onion soup mix
48 oz. beef broth
1 (16-oz.) package sliced Swiss cheese
Gluten free hot dog buns (Udi's is our favorite)
Add roast to slow cooker. Sprinkle all sides with salt and pepper. Sprinkle onion soup mix over the top of the roast, then pour in the beef broth. Cook on high for 6 hours or low for 8-10 hours. Remove the roast and shred with two forks. Discard the fat. Pour the remaining juices from the slow cooker into a gravy separator. Prepare buns by buttering bottom side and putting Swiss cheese on the top. Cook under the broiler until the cheese is melted and bubbly and the bread is toasted. Load on the beef and serve with the au jus for dipping.
The original recipe has you sear the roast in a pan with hot oil before adding to the slow cooker. I have not found this step to change the meat much, so it's easier to just skip it. I'll even take my roast straight from the freezer and put it into my slow cooker. I'll let it cook on high for a few hours at first until it's thawed, then I'll finish the remaining time on low. Also, I have become a HUGE fan of slow cooker liners! I love anything that will make clean-up easier, and these work great.
Sprinkle all sides of the roast with the kosher salt and freshly ground pepper.
Sprinkle both packets of the onion soup mix over the roast.
Pour the beef broth into the slow cooker. If you don't have exactly 48 oz. of broth, you can add a mixture of broth and water. I have found the flavor of the au jus best with straight broth.
Let the roast cook all day, making your house smell soooooo good! 8-10 hours on low or around 6 hours on high will get the meat nice and tender for shredding.
When you are ready to eat, carefully remove the meat to another bowl and shred it with two forks. Discard any fat pieces.
Carefully pour the remaining juices into a gravy separator or through a mesh strainer. I use a glass measuring cup so I'm not working with all the hot liquid at once.
Allow it to separate, then pour the au jus into cups for dipping.
Prepare the buns by buttering the bottoms and putting the sliced Swiss on the tops.
Broil the buns (watch carefully to not burn!!) until the cheese is bubbly and melted and the bread is toasty and golden.
To serve, load the bun with meat, cut on a diagonal (for easier dipping), and then dip away!! It really hits the spot on a cold day.
Recipe Source: Adapted from a recipe by Our Best Bites.