Sandwich Essentials Slow Cooker Double French Dip Recipes

CROCK POT FRENCH DIP RECIPE

Steps:

• Place everything (except the rolls) in the crock pot. Cover and cook on lwo for 8-10 hours.
• Shred the beef.
• Serve on toasted hoagie rolls. Top with provolone cheese.
• You can melt the cheese under a broiler.
• Serve with the juice and dip your french dip sandwhiches into the broth.
• Notes: You can take ¼ cup cornstarch mixed in with ¼ cup water. Stir that into the broth. Turn to high and stur until thicken so you get a nice thickened sauce.

BEST SLOW COOKER FRENCH DIP SANDWICHES

Steps:

• Heat vegetable oil over medium high heat in a cast iron skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
• Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
• When ready to serve, remove roast and strain fat from broth for dipping.
• Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.

SLOW COOKER FRENCH DIP SANDWICH (MELT IN YOUR MOUTH!)

Steps:

• Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.
• Place the roast into the slow cooker. Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce.
• Cook on low heat for 8-10 hours or on high for 5-7 hours. Remove the roast from the slow cooker and shred with a fork and place on hoagies with a slice of cheese. Broil the tops in the oven to melt the cheese and serve.
• Generously season each side of the roast with salt and pepper. Turn the instant pot to saute and add thee olive oil. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust. Turn the instant pot off.
• Add the Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do the nartural release for 20 minutees and then quick release. Remove the roast from the instant pot and shred with two forks.

SANDWICH ESSENTIALS: SLOW COOKER DOUBLE FRENCH DIP

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Cut the onions pole-to-pole and thinly slice.
• 4. Chef's Tip: A good mandoline is excellent for generating consistent slices. But one word of caution, if you don't use a cutting guard, you need to be very careful or you just might wind up cutting more than the onions. OUCH!!!
• 5. Add the oil and butter to a heavy-bottomed pot, over medium-high heat.
• 6. Dust the roast with some salt and pepper.
• 7. When the foaming subsides, add the chuck roast and brown on all sides, 2 - 3 minutes per side.
• 8. Remove the roast, and place into the slow cooker.
• 9. Reduce the heat to medium-low, add the onions, to the pot and stir to coat with the oil and butter.
• 10. Cover, and allow to cook, for 5 minutes.
• 11. Remove the cover, and increase the heat to medium-high.
• 12. Cook the onions, stirring frequently, until they brown, but do not burn, about 12 - 15 minutes.
• 13. Chef's Note: Don't skimp on the browning of the onions. Browning is necessary to give the broth its color and deep, rich flavor.
• 14. Add the beef consommé and wine, and bring to a simmer.
• 15. Chef's Note: I have never found a "store-bought" beef consommé that I could abide. And since making beef consommé is rather time consuming, you can always substitute a good beef stock. I would recommend against using any beef broth, because it is too salty. I don't want a salty au jus; I want it to be flavorful.
• 16. Place the onions, and liquid into the slow cooker, and then add the thyme, bay leaves, and celery to the pot.
• 17. If you wish, you can tie the herbs together with some cheesecloth, and make a bouquet garni. Then, at the end of the cooking process, all you need to do is remove the bundled spices, and toss into the trash.
• 18. Chef's Note: Do a final tasting for proper seasoning, but watch out for the salt, because it will intensify during the cooking process.
• 19. Cover the slow cooker, and cook on low for about 6 - 7 hours, or on high for about 4 - 5 hours.
• 20. Remove the roast from the pot, and allow to rest for 10 minutes.
• 21. Remove the thyme, bay leaves, and parsley, and then run the au jus through a fine-mesh strainer, pressing on the onions to extract as much flavor as possible.
• 22. Chef's Note: Discard the onions.
• 23. Use a very sharp knife to thinly slice the beef.
• 24. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 25. Brush a bit of horseradish sauce on the bottom of your crusty bread.
• 26. Pile on some beef.
• 27. Cover with a few slices of provolone cheese.
• 28. Stick in the oven until warm, and the cheese is melty.
• 29. PLATE/PRESENT
• 30. Serve with the au jus on the side. Enjoy.
• 31. Keep the faith, and keep cooking.
• 32. OPTIONAL METHOD
• 33. If you want your sandwich to be outstanding, try the alternative method: When you remove the beef from the slow cooker, wrap in a piece of parchment paper, and tightly wrap in foil. Allow the roast to come to room temp, and then stick in the fridge overnight. Strain the au jus, place in a covered bowl, allow it to come to room temp, and then place in the fridge, overnight. In the morning, skim the congealed fat off the top of the au just, and warm up in a pan. Remove the cold beef, and slice as thinly as possible. Dip the slices in the warm au jus before putting them on the bread, and then bake in the oven as per the recipe. Yummy.