French Dip Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 hoagie buns or French rolls
02 -
3 pounds of beef chuck roast, trimmed of extra fat
03 -
12 slices of provolone cheese
04 -
1 tablespoon of cooking oil
→ Sauce Ingredients
05 -
1 cup of classic (non-diet) Coca-Cola
06 -
1/3 cup low-sodium soy sauce
07 -
Two 10.5-ounce cans of beef consommé
08 -
1 tablespoon of powdered beef bouillon
09 -
1/4 cup of dried onion flakes
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon dried oregano
12 -
1/4 teaspoon black pepper
13 -
1/4 teaspoon dried thyme
14 -
1/2 teaspoon onion powder
15 -
1/2 teaspoon salt
16 -
1 bay leaf
# Instructions:
01 -
Heat up a heavy pan over medium-high and add your oil. Place your roast into the pan and brown it well on every side. Once it’s got a gorgeous color all over, carefully transfer it into your slow cooker.
02 -
Combine all the sauce goodies - Coke, soy sauce, beef consommé, herbs, and spices. Pour it right over the beef waiting in the slow cooker. This is where the magic begins!
03 -
Allow the roast to simmer on LOW for 4 hours. Take it out, slice it thin against the grain, and return it to the cooker for another hour or two to soak up those rich juices.
04 -
Skim off the fat from your slow cooker’s au jus. Slice the rolls, pile on the slices of juicy beef, and layer up with provolone cheese. Pop them into a 350°F oven to let the cheese melt. Grab a small bowl of au jus for each sandwich—it’s perfect for dipping!
# Notes:
01 -
Can’t find consommé? Look for beef broth as a substitute—don’t hesitate to ask someone working there for tips.
02 -
If using the oven, bake covered at 425°F for 30 minutes, then reduce to 300°F for 3-4 hours. Let the meat rest for 15 minutes before slicing and return it to the oven at 200°F with juices for a final 15 minutes.
03 -
Three pounds of beef gives you about six big sandwiches.