Slow Cooker Beef Dip Sandwiches
A seared beef roast cooks slowly with onions and broth, then is shredded onto rolls with melted cheese and served with jus.
Equipment
- Slow cooker
- Skillet
- Strainer
- Two forks
Ingredients
Main Ingredients
- 2 lb beef chuck roast brisket or rump roast also work
- 4 cup beef broth
- 1 large onion sliced
- ½ tsp black pepper
- 4 crusty rolls hoagie rolls or a sturdy loaf
- 4 slices provolone cheese optional but recommended
Instructions
Cooking
- Sear. Brown the roast for about 2 minutes per side in a hot skillet.
- Slow cook. Place the roast, onion, broth, and pepper in the slow cooker and cook on low for 8 hours.
- Shred. Shred the beef with two forks and return it to the juices.
- Assemble. Fill the rolls with beef and onions, top with cheese, and broil until melted.
- Serve. Strain some of the broth into cups for dipping.
Notes
Substitutions: Use cheddar in place of provolone, or brisket or rump roast in place of chuck.
Tips: Thaw the roast before cooking and do not skip the sear. Toast the rolls before dipping.
Storage: Refrigerate the beef and jus for up to 4 days or freeze for up to 3 months.
Nutrition includes the cheese and one roll per serving and does not include the jus for dipping.