Slow Cooker French Dip Sandwiches

ender, herb-infused roast beef, caramelized onions, and a bold horseradish kick come together on golden toasted bread, with rich au jus for the perfect dip. Hearty, flavorful, and made to satisfy every bite.

Recipe -

Prep Time10 Minutes

Servings6

Cook Time300 Minutes

Calories897

Ingredients

2 Tbs olive oil

3 lbs boneless beef chuck shoulder roast, trimmed

1 tsp kosher salt

1/2 tsp ground black pepper

1 large white onion, halved and sliced

4 sprigs fresh rosemary

2 cans (14.5 ounces each) less-sodium beef broth

2 loaves (16 ounces each) large baguette bread, each cut horizontally in half, then cut crosswise into thirds

4 Tbs unsalted butter (½ stick), softened

1/4 cup + 2 Tbs horseradish sauce

Directions

1. In large skillet, heat oil over medium-high heat; sprinkle roast with salt and pepper. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.

2. Place onion in 5- to 6-quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until beef is tender.

3. Preheat oven to 350°; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.

4. Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.

5. Evenly top bottom halves of bread with horseradish sauce, beef and onion; spoon about 2 tablespoons strained juices over onion on each sandwich. Serve sandwiches with small bowls of remaining juices for dipping.

Nutritional Information

33 g Fat
11 g Saturated fat
158 mg Cholesterol
1770 mg Sodium
82 g Carbohydrates
1 g Fiber
69 g Protein

10 minutes

Prep Time

300 minutes

Cook Time

Servings

897

Calories

Shop Ingredients

Makes 6 servings

2 Tbs olive oil

Not Available

3 lbs boneless beef chuck shoulder roast, trimmed

World Class Kitchens Roast Beef & Cheddar On Roll

Add World Class Kitchens Roast Beef & Cheddar On Roll to Favorites.Add World Class Kitchens Roast Beef & Cheddar On Roll to Favorites.

$3.99$0.50/oz

1 tsp kosher salt

Not Available

1/2 tsp ground black pepper

Not Available

1 large white onion, halved and sliced

Not Available

4 sprigs fresh rosemary

Not Available

2 cans (14.5 ounces each) less-sodium beef broth

Not Available

2 loaves (16 ounces each) large baguette bread, each cut horizontally in half, then cut crosswise into thirds

Not Available

4 Tbs unsalted butter (½ stick), softened

Not Available

1/4 cup + 2 Tbs horseradish sauce

Not Available

Nutritional Information

33 g Fat
11 g Saturated fat
158 mg Cholesterol
1770 mg Sodium
82 g Carbohydrates
1 g Fiber
69 g Protein

Directions

1. In large skillet, heat oil over medium-high heat; sprinkle roast with salt and pepper. Add roast to skillet and cook 10 minutes or until outside is seared, turning to sear all sides.

2. Place onion in 5- to 6-quart slow cooker; top with roast, rosemary and broth. Cover and cook on high 5 to 6 hours or on low 10 to 12 hours or until beef is tender.

3. Preheat oven to 350°; spread cut sides of bread with butter and place cut side up on rimmed baking pan. Bake bread 6 minutes or until toasted.

4. Remove and discard rosemary; transfer roast to cutting board and use 2 forks to pull apart. Strain onion and juices in slow cooker through fine-mesh strainer into bowl, reserving onion and juices.