Best Sandwich Essentials Slow Cooker Double French Dip Recipes

SLOW COOKER FRENCH DIP SANDWICH (MELT IN YOUR MOUTH!)

Steps:

• Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.
• Place the roast into the slow cooker. Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce.
• Cook on low heat for 8-10 hours or on high for 5-7 hours. Remove the roast from the slow cooker and shred with a fork and place on hoagies with a slice of cheese. Broil the tops in the oven to melt the cheese and serve.
• Generously season each side of the roast with salt and pepper. Turn the instant pot to saute and add thee olive oil. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust. Turn the instant pot off.
• Add the Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do the nartural release for 20 minutees and then quick release. Remove the roast from the instant pot and shred with two forks.

SANDWICH ESSENTIALS: SLOW COOKER DOUBLE FRENCH DIP

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Cut the onions pole-to-pole and thinly slice.
• 4. Chef's Tip: A good mandoline is excellent for generating consistent slices. But one word of caution, if you don't use a cutting guard, you need to be very careful or you just might wind up cutting more than the onions. OUCH!!!
• 5. Add the oil and butter to a heavy-bottomed pot, over medium-high heat.
• 6. Dust the roast with some salt and pepper.
• 7. When the foaming subsides, add the chuck roast and brown on all sides, 2 - 3 minutes per side.
• 8. Remove the roast, and place into the slow cooker.
• 9. Reduce the heat to medium-low, add the onions, to the pot and stir to coat with the oil and butter.
• 10. Cover, and allow to cook, for 5 minutes.
• 11. Remove the cover, and increase the heat to medium-high.
• 12. Cook the onions, stirring frequently, until they brown, but do not burn, about 12 - 15 minutes.
• 13. Chef's Note: Don't skimp on the browning of the onions. Browning is necessary to give the broth its color and deep, rich flavor.
• 14. Add the beef consommé and wine, and bring to a simmer.
• 15. Chef's Note: I have never found a "store-bought" beef consommé that I could abide. And since making beef consommé is rather time consuming, you can always substitute a good beef stock. I would recommend against using any beef broth, because it is too salty. I don't want a salty au jus; I want it to be flavorful.
• 16. Place the onions, and liquid into the slow cooker, and then add the thyme, bay leaves, and celery to the pot.
• 17. If you wish, you can tie the herbs together with some cheesecloth, and make a bouquet garni. Then, at the end of the cooking process, all you need to do is remove the bundled spices, and toss into the trash.
• 18. Chef's Note: Do a final tasting for proper seasoning, but watch out for the salt, because it will intensify during the cooking process.
• 19. Cover the slow cooker, and cook on low for about 6 - 7 hours, or on high for about 4 - 5 hours.
• 20. Remove the roast from the pot, and allow to rest for 10 minutes.
• 21. Remove the thyme, bay leaves, and parsley, and then run the au jus through a fine-mesh strainer, pressing on the onions to extract as much flavor as possible.
• 22. Chef's Note: Discard the onions.
• 23. Use a very sharp knife to thinly slice the beef.
• 24. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 25. Brush a bit of horseradish sauce on the bottom of your crusty bread.
• 26. Pile on some beef.
• 27. Cover with a few slices of provolone cheese.
• 28. Stick in the oven until warm, and the cheese is melty.
• 29. PLATE/PRESENT
• 30. Serve with the au jus on the side. Enjoy.
• 31. Keep the faith, and keep cooking.
• 32. OPTIONAL METHOD
• 33. If you want your sandwich to be outstanding, try the alternative method: When you remove the beef from the slow cooker, wrap in a piece of parchment paper, and tightly wrap in foil. Allow the roast to come to room temp, and then stick in the fridge overnight. Strain the au jus, place in a covered bowl, allow it to come to room temp, and then place in the fridge, overnight. In the morning, skim the congealed fat off the top of the au just, and warm up in a pan. Remove the cold beef, and slice as thinly as possible. Dip the slices in the warm au jus before putting them on the bread, and then bake in the oven as per the recipe. Yummy.

SLOW COOKER FRENCH DIP SANDWICHES

Steps:

• In a large dutch oven, or if you have an aluminum insert for your slow cooker add the canola oil and heat on high.
• Add the Kosher salt and pepper to your chuck roast.
• Brown on both sides aggressively (3-5 minutes on each side).
• Don't move the beef before flipping (this lets the meat get a deep crust).
• In a slow cooker add the meat, any meat juices from the pan, beef broth, Worcestershire sauce, beer and onions.
• Cook on low for 6 hours.
• Remove the meat and slice thickly.
• To assemble, butter your hoagie rolls and toast.
• Top with provolone cheese.
• In a small bowl add a cup of the liquid from the slow cooker and dip the sandwich in the bowl.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.