Slow Cooker Pot Roast – Cooking Classy

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French Dip sandwiches are a regular on my dinner menu. I make them probably twice a month, once you try them you will see why! Interspersed between fresh buns is perfectly seasoned, the tender meat and the sticky melted cheese are melted. Then that dips into a homemade au jus sauce that will leave you wanting more!

French

Dip Sandwiches French

sauce is one of my dinners for several reasons. First of all, the taste, of course! The taste of the rich meat combined with the well-seasoned homemade au jus is the perfect combination. And did I mention there’s cheese and buttery buns?

Other reasons I love these include the fact that they’re so easy to make, my whole family loves them, it uses ingredients I normally have on hand (I freeze the roasts and scones), and it’s just a totally comforting homemade meal that’s perfect for any day of the year.

Ingredients for

French sauce 2 1/2 cups low-sodium beef broth 1/4 cup low-sodium soy sauce 1 1/2 tablespoons

• Worcestershire sauce

1 1/2 teaspoons honey

• 3 lbs chuck roast
• Salt and freshly ground black pepper

1 1

• /2 tablespoons olive oil 1
• sprig of fresh rosemary and thyme
• 1 large yellow onion

, sliced 6

• garlic cloves, chopped (2 tablespoons

) 6 crispy

• (smaller) hoagie buns or 2 crispy baguettes cut into thirds
• 3 tablespoons butter
• 6 slices provolone delicatessen or Swiss cheese cut in half

Scroll down to see the printable recipe.

How to Make French Sauce

Sandwiches

• In a bowl (or a large liquid measuring cup used to measure broth), whisk the broth, soy sauce, Worcestershire, and honey, set aside.
• Heat the olive oil in a large pot over medium-high heat. Rub both sides of the roast with paper towels, season lightly with salt and a good amount of pepper.
• Roast the roast in a pot until golden brown on both sides, about 3 minutes per side. Transfer the roast to a 5- to 7-quart slow cooker, while leaving the oil in the pot. Add the onion to the pot and sauté 3 minutes, add the garlic and sauté 30 seconds more.

Remove the pot from the

• heat, pour the meat broth mixture into the pot and scrape the golden pieces from the bottom. Pour the mixture into the slow cooker over the roast.
• Dip the rosemary and thyme in the broth on the sides of the roast. Cover and simmer for 8 hours.
• Remove the roast from the slow cooker and transfer it to a cutting board, leaving onions and herbs. Shred the roast with two forks. Pour the broth mixture into the slow cooker through a fine mesh sieve into a bowl and discard the mixture into the sieve.
• Re-roast to the now empty slow cooker, mix with 1/3 cup of the strained broth mixture.

How to toast

the

buns

Note that you can skip this step and simply use unroasted buns (just be sure to add cheese immediately after adding hot meat so you have a chance to melt. Then, if desired, you can toast without butter to reduce the fat a little.

• For rolls, heat the oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut the buns in the center, place the cut buns side up on a bordered baking sheet.
• Spread the butter on each side, then toast in the preheated oven for 8 minutes, add cheese to one of each bun and toast for 2 more minutes.
• Place the meat on the buns and cover with the remaining half. Serve hot with remaining broth for dipping.

Can I use other cuts of beef?

I have also done this several times with cross rib roast. It’s really good, but only a little bit seems to be less tender and tasty because the cross rib doesn’t have as much fat marbling as a chuck roast. But if the cross rib is what’s for sale, feel free to use it.

More recipes you might like

Slow

• Cooker Beef stew Roast
• with potatoes and carrots
• Slow cooker Shredded meat tacos