French Dip Sandwiches

Prep Time: 20 mins | Cook Time: 6 hours | Course: Dinner | Serves: 6 

Chuck Steak beef roast slow cooks all day with onions, mushrooms, beef broth, and red wine. Serve on sourdough rolls with melty provolone cheese and a small bowl of the au jus to dip in. Inspired by Amanda Rettke of I Am Homesteader https://iamhomesteader.com/french-dip/ 

3 lbs chuck roast

1 Tbsp olive oil

1 onion, diced

8 oz shiitake mushrooms, sliced

3 cloves garlic, minced

1 ½ Tbsp Italian seasoning

1 Tbsp garlic powder

1 Tbsp onion powder

Salt and pepper, to taste

1-quart beef broth

1 cup dry red wine

1 tsp Worcestershire sauce

1 Tbsp horseradish, optional

Sourdough or French rolls

Provolone cheese, sliced

Mayonnaise, optional

You can either slice the roast before placing it in the slow cooker or after it’s cooked. I like to slice it beforehand. Place roast in the freezer and set a timer for 30 minutes, you don’t want it to be frozen solid, but partially freezing the raw meat makes it easier to slice thin. Slice with a sharp chef’s knife as thin as possible. In a crock pot, layer olive oil, onion, chuck roast, mushrooms, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, beef broth, red wine, Worcestershire, and horseradish if using. Cook on high for 6 hours, or low for 12 hours. When done cooking, layer some of the beef, onions, and mushrooms on a roll with provolone cheese, and mayo if you like. Place sandwiches under a broiler for 1-2 minutes to melt the cheese, or zap in the microwave for 30 seconds. Serve with some of the cooking broth or au jus for dipping in.