Slow Cooker French Dip
Yield: 4 servings
Total Time: 6hr 50m
Get ready for the best tasting au jus!
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Accompaniment: Scalloped potatoes
Ingredients
For the slow cooker
- ~728g boneless, top round roast
- 2 tbsp sunflower oil
- 1 tbsp unsalted butter
- 200g yellow onions, sliced
- 16g garlic, chopped
- 3 tbsp minced onion
- 2 tsp Better Than Bouillon Roasted Beef Base
- 50mL soy sauce
- 1 tbsp Worcestershire sauce
- 200mL dark beer
- 330mL beef consommé
- kosher salt, to taste
- ground pepper, to taste
For the rolls
- mini sub buns
- mayonnaise
- garlic powder, to taste
- sea salt, fine grain, to taste
- ground pepper, to taste
For serving
- provolone cheese, sliced
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Prepare the meat
Step 1: Remove the roast from the packaging, pat dry, and season with kosher salt and pepper to taste. Let sit at room temperature for 1 hr.
Prepare the slow cooker
Step 1: When the meat is done resting at room temperature for 1 hr gather all of the ingredients for the slow cooker, then peel, slice, and weigh the onion.
Step 2: Peel, chop, and weigh the garlic.
Step 3: Add the onion and garlic to the slow cooker.
Step 4: Add the minced onion to the slow cooker.
Step 5: Measure the soy sauce then add the Worcestershire, beef consommé, and Better Than Bouillon Roasted Beef Base. Whisk to combine and set aside.
Step 6: Pat dry the roast. Heat sunflower oil and butter in a sauté pan over medium-high heat for 4 mins. Add the roast.
Step 7: Sear each side for 3-4 mins, until a golden crust has formed.
Step 8: Add the roast to the slow cooker.
Step 9: Add the beef consommé mixture to the sauté pan and cook while stirring to release the fond. About 1 min. Take off heat.
Step 10: Measure and add the dark beer to the slow cooker.
Step 11: Add the sauté pan liquid to the slow cooker.
Step 12: Cover and cook on low for 3 hrs.
Step 13: Once 3 hrs are up, remove the roast to a cutting board. Turn the slow cooker to warm and let meat rest on the counter for 20 mins.
Step 14: Once 20 mins are up, thinly slice the roast across the grain.
Step 15: Place the sliced meat back into the slow cooker.
Cover and continue to cook on low for 2 hrs then set to warm and begin the next step.
Prepare the sandwiches
Step 1: Preheat the oven to 425°F then gather all of the ingredients for the rolls.
Lay the rolls on a large sheet pan (I only made 3 but there is enough for 4 sandwiches).
Step 2: Spread mayonnaise on the rolls and sprinkle with salt, pepper, and garlic powder to taste.
Step 3: When the oven is done preheating, place rolls mayonnaise side down on the sheet pan.
Step 4: Cook the rolls until toasted, about 6 mins. Set aside.
Step 5: Remove the meat to a bowl, cover and set aside.
Step 6: Strain the liquid into a fat separator.
Step 7: Add the onions and garlic to a bowl, cover and set aside.
Step 8: Pour the strained liquid into ramekins for dipping (being careful not to include the fat). Cover and set aside (I only filled 2 but there is enough for 4).
Step 9: Top the mini subs with meat, onions, garlic, and cheese.
Step 10: Bake until cheese is melted, about 3 mins.