SLOW COOKER FRENCH DIP SANDWICH WITH CARAMELIZED ONIONS ...
If this slow cooker french dip sandwich filled with beef, melted cheese, caramelized onions and a beef broth to dip in sounds appealing, you NEED to make these!
Provided by Gina
Categories Lunch
Total Time 560 minutes
Prep Time 20 minutes
Cook Time 540 minutes
Yield 18
Number Of Ingredients 18
Steps:
- In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
- Add the Worcestershire sauce, peppercorns and bay leaf to the broth.
- Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
- An hour before the meat is done, prepare the onions and peppers.
- In a large nonstick skillet heat the oil over medium heat.
- Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
- Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
- Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
- Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
- Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.
Nutrition Facts : ServingSize 1 sandwich (see below), Calories 308 kcal, CarbohydrateContent 31 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3.5 g, CholesterolContent 40 mg, SodiumContent 620 mg, FiberContent 1 g, SugarContent 1 g
SLOW COOKER FRENCH DIP SANDWICH WITH CARAMELIZED ONIONS ...
If this slow cooker french dip sandwich filled with beef, melted cheese, caramelized onions and a beef broth to dip in sounds appealing, you NEED to make these!
Provided by Gina
Categories Lunch
Total Time 560 minutes
Prep Time 20 minutes
Cook Time 540 minutes
Yield 18
Number Of Ingredients 18
Steps:
- In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
- Add the Worcestershire sauce, peppercorns and bay leaf to the broth.
- Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
- An hour before the meat is done, prepare the onions and peppers.
- In a large nonstick skillet heat the oil over medium heat.
- Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
- Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
- Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
- Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
- Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.
Nutrition Facts : ServingSize 1 sandwich (see below), Calories 308 kcal, CarbohydrateContent 31 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3.5 g, CholesterolContent 40 mg, SodiumContent 620 mg, FiberContent 1 g, SugarContent 1 g
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