This French Dip Sandwich can be made in the Slow Cooker or Instant Pot. Served with a seasoned au jus sauce.These sandwiches are an easy beef recipe for a weekday or weekend.
2cupsbeef broth, (I like to use Better than Boullion Beef base)
1/3cuplow-sodium soy sauce
1bay leaf
3whole black peppercorns, (or sub 1/8 teaspoon black pepper)
1teaspoondried rosemary, crushed
1/2teaspoondried thyme
1teaspoongarlic powder
8french rolls or hoagies
16slicesProvolone cheese
butter for rolls
Instructions
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.
Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker; it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.
Preheat oven to 350 degrees for toasting the rolls. Remove meat from broth, reserving broth. Slice or shred meat depending on your preference. I prefer it sliced really thin.
Slice rolls in half and place on a cooking sheet. Spread with butter and bake in the oven for 2-3 minutes or until barely toasted.
Pile meat on rolls and top each roll with 2 slices of Provolone cheese. Place rolls back in the oven for 2-3 minutes or until cheese is melted.
Skim any fat off the surface of the reserved broth in the slow cooker. Serve with reserved broth. You may need to add water to adjust the strength of the au jus. Sometimes it is stronger than others and you can adjust it easily by adding water to your preference. Serve warm au jus in ramekins so everyone can dip their own sandwiches.