LegitGingerDude: Looks good. One question, is the meat tender enough for the sandwich? Like if I take a bite will I actually get a bite out or will it just pull the entire slab out?
But yeah, this on a cold day sounds really good.
sortakindah: Four slices of cheese? I like the way you work
kamehamequads: LPT: use Gouda. It’s so much better tbh
leDesespoir: This is chuck shoulder, not a plain chuck roast
KDY_ISD: Will our debt to LaFayette never cease!?
trentblase: It’s just called “jus”
jevitate: i like how they tried to place the meat back nicely into the cooker but it just fell in
crunchypuddle: Does this recipe still work if I don’t have a bay leaf?
ZombieBoobies: Just slide the meat back into the pot all nice and slo…*PLOP* That works…
matthillmakes: That… it’s so beautiful
DougEECummings: Full recipe from [TipHero](https://tiphero.com/slow-cooker-french-dip/)
**SLOW COOKER FRENCH DIP**
Serves 6
Prep Time: 10 minutes
Total Time: 6 hours
**INGREDIENTS**
* 2 pounds boneless beef chuck roast
* Kosher salt, to taste
* Pepper, to taste
* 1 tablespoon olive oil
* 1 large onion, thinly sliced
* ½ cup red wine
* 2 cups beef broth
* 1 bay leaf
* 3 cloves garlic
* Salt, to taste
* 6 French sandwich rolls
* 12 slices swiss cheese
**DIRECTIONS**
1. Pat the beef chuck roast dry, and season generously with the kosher salt and pepper on all sides.
1. In a large skillet over medium-high heat, heat the olive oil. Add the roast and sear for 4 to 5 minutes per side, or until a brown crust has formed.
1. Place the seared roast into the slow cooker.
1. Return the skillet to medium-high heat. Add the sliced onion and sauté until translucent.
1. Add the red wine to the skillet and deglaze the pan, scraping up any browned bits from the pan before adding the mix of onion, red wine, and browned bits to the slow cooker.
1. Add the beef broth, bay leaf, garlic and salt to the slow cooker.
1. Cover and cook on low for 4 hours.
1. Remove the roast from the slow cooker and slice into thin pieces.
1. Add the sliced beef back to the slow cooker and continue to cook another 2 hours.
1. When the meat is close to being done, preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
1. Place the French rolls open-faced on a sheet pan and toast until golden brown.
1. Remove the meat from the slow cooker and strain the cooking liquid for au jus. Reserve the au jus for dipping later, and divide the meat among the prepared French rolls. Top with 2 slices of Swiss cheese.
1. increase the oven temperature to broil. Return the pan of sandwiches to the oven and broil, open-face, until the cheese has melted and begun to brown.
1. Serve the sandwiches with the reserved au jus on the side for dipping.
**CHEF’S TIP**
* Slicing the chuck roast and returning it to the slow cooker allows the flavors of the broth to fully penetrate the meat.
MissFunkyH: You do not strain the “au jus”, it is simply called jus, as juice.
rainbird3: Can someone explain why 1 bay leaf was used
Binary_Omlet: Please inject this into my veins.
infernophil: What kind of red wine?
Fezzverbal: What’s the deal with kosher salt, every recipe I see these days uses it. There are lots of different kinds of salt with different flavours and sizes but it’s only ever kosher salt used. Is it a hipster thing?!
Utinnni: Finally cooked meat.
Remingtonh: four hours doesn’t seem long enough to me.
oversizedhat: You deglaze and don’t even bother to scrape the fond???
hudnix: Is the meat actually done after 4 hours on low? I always do my pot roasts at 8 hours on low or 4 hours on high. Just asking since I like the meat better on low heat but often don’t have the time.
treebun: Why only one leaf?
digitalpizza: This looks insanely good but so many hours for less than 5 minutes of pleasure…
Tox77: All that time spent to then put shitty, low quality pre-cut cheese squares on the meat. If you’re making things like this you should at least get some proper cheese.
GI_Blues: 4 hours? But I’m hungry NOW
mtbguy1981: Lol… Isn’t this just pot roast on a bun?
Mangekyo_: I’m moist
mike_pants: I urge everyone seeing these words to fo themselves a favor and buy a slow/pressure-cooker combo appliance. Even not being meat eaters, we’ve used it a billion times, and for all you omnivores, the uses are practically limitless.
Ingredients in, leave, meals await your return. OR “shit, forgot to prep a dinner!” Ingredients in, pressure, meals in 10 mins.
If I ever had kids, that would be the thing I sent them off to college with.
jroddie4: when I make mine, I usually include a can of coke.
RobLA12: oh hell yeah! And I’m celiac – i just want that MEAT!
temperamentalfish: Looks delicious! Anyone have a tip on how to thicken that dip so you could maybe glaze it over the meat? I’m thinking of doing something similar but serving it over rice and with mashed potatoes and a salad
dokiardo: Meat looked dry as hell when cutting. No give or anything. Yuck
letsripone: For chuck that thing looks pretty lean
dkotek: /u/minnestralia 🤔
PonderedNameForDays: This is why I can’t be vegan.
theosguy1: That is one lean piece of chuck.
Tossing_Splitters: test
Crobbot: Provolone assholes!
ShakeForProtein: Thought it said french onion dip, was so confused by the meat, and everything that followed.
UmbertoEcoTheDolphin: By the end, so much watering in my mouth all region.
tootr1: Serious question. If I’m under 21 how do I make this? I don’t have access to wine.
Fight_Milk92: Fry those onions a bit longer
ss0889: id also recommend boiling the shit out of that au jus gravy and then adding a bit of cornstarch slurry. And if you can make your own beef broth, do that and use it.
jimmycoed: Cheese on French Dips is soooooo wrong.
AskMeIfImDank: What’s the point of searing if you’re going to slow cook it? Doesn’t that sort of defeat the purpose?
Ewp1974: Too much work. The whole point of using a slow cooker is to make things easy. Instead, take the same cut of meat, add a package of Beefy Onion Soup mix, add just enough water to cover the roast, then set on low for at least 6 hours. I put it on a toasted ciabatta or French roll with some provolone and use the left over au jus.
Zaidan1: This is a Chuck shoulder roast. Not what you would get if you went to the butcher and asked for a Chuck. That would be a Chuck underblade roast. So if you’re looking to make this ask for a shoulder roast. Source: am butcher
ASovietUnicorn: The French knew what the fuck they were doing, god damn.
AnotherDrZoidberg: I’m sure it’s fine, but you’d get something a lot closer to a real french dip buying roast beef from the deli and getting a jug of au jus. And it’s a lot less work.
iradokoda: Okay but how you broil a sandwich
wstdsmls: I did one very similar but it had a can of coke. Strange but it worked! Super tender
onbeschrijfelijkheid: Okay why the fuck would I spend this much time on any meal
majorclashole: FU€K YA!!!
drainus: Don’t you dare forget that bay leaf!
AdditionalExcitement: Damn that looks delicious
hoodayum: Made this a week ago, don’t brown in olive oil and cook for upwards of 6 hours.
tonyfrazee: Shoulder roast
BakedZnake: Over 4 hours to make a sandwich, that’s never going to happen for me lol
getyerhandoffit: Salty AF.
lejohnnyc: Omg using the slow cooker juices as the jus!!
kiranrs: Often I find it the jus to be a bit too heavy on the beef flavour. A 50/50 mix of Beef and chicken broth tends to balance out the flavours a bit
OleBravo: Ugh. Why the serrated knife?
esteban-felipe: that’s a lot of work for a sandwich…