Slow Cooker French Dip Sandwiches
Author: Katie Serbinski
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6 servings
- ½ teaspoon dried onion powder
- ½ teaspoon dried onion granules
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cloves garlic, crushed
- 1 bay leaf
- ¼ teaspoon black pepper
- 2-14.5 ounce cans low sodium beef broth
- 1 tablespoon worcestershire sauce
- 3 lbs. eye of round beef roast, cut into 2-3 inch cubes
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- For serving: whole wheat rolls or buns, shredded or sliced provolone cheese
- Add seasonings, broth, and beef to slow cooker. Cover and cook on low for 6-8 hours.
- Remove beef from slow cooker and shred with two forks. Add back to slow cooker to keep warm.
- Meanwhile, add olive oil to skillet and heat to medium-high heat. Add bell pepper and onion and sauté for 5-7 minutes.
- Preheat your broiler. Line a baking sheet with foil or use a non-stick baking sheet.
- To assemble the sandwiches, place halved rolls on baking sheet. Top with ½ cup beef and pepper mixture and ¼ cup cheese.
- Broil until cheese is melted and bubbly. Serve immediately.
- Reserve beef juices for dipping.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/slow-cooker-french-dip-sandwiches/
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