French Dip Sandwich
Slow cooked with garlic, pepperoncinis and spices this hot beef sandwich recipe is easy and always a crowd favorite.
Equipment
- slow cooker or insta pot
Ingredients
- 2 tbsp olive oil
- 4 pound chuck roast string removed, and fat trimmed off
- salt & pepper sprinkle roast with salt and pepper on both sides before browning
- 10 ounce can beef consommé
- 5 whole pepperocinni peppers
- 1/4 cup pepperocini pepper juice
- 4 whole cloves garlic smashed or chopped
- 1 tbsp better than bouillon beef base or 2 beef bouillon cubes
- 1 tsp worcestershire sauce
- 1/2 tsp dill weed
- 1/2 tsp onion powder
- 1/2 tsp peppercorns
- 1 bay leaf
- 12 Hoagie Buns or French Baguette cut into sandwich sized pieces
Instructions
Instant Pot
- Salt and pepper both sides of roast. Turn instant pot on saute mode. Brown each side of chuck roast. Remove roast from pot to a plate. Add in garlic and allow to cook for 1 minute, scraping any browned bits from the bottom of the pot with a spatula.
- Add all the remaining ingredients. Place chuck roast back in pot on top of all the ingredients, fill consume can with water and pour that in. Move roast around so all the ingredients are mixed and are surrounding the meat.
- Place cover on instant pot. Seal steamer. Click on the stew /meat mode, high, for 90 minutes.
- Allow time for steam to release. Remove lid, and remove meat with tongs to a bowl. Meat will be falling apart, so you might want to use a slotted spoon. Pull meat apart with forks, leaving some larger chunks, and removing any fatty chunks. After juices are removed from instant pot you can return meat to instant pot.
- Strain juices through a sieve into a 3 quart sauce pan. Taste and adjust salt and pepper level to your liking. Pour 1/2 cup of juice over meat.
- ** This step is optional. ** If you have a separator measuring cup pour juice in and allow fats to settle on the top and pour off fats. If you do not have a separator cup then place pan of meat juices /au ju in refrigerator or freezer. Allow 10-15 minutes for fat to rise to the top, and then skim off the fat. Return pan to stove top and bring ju back to temperature.
- Toast hoagie buns, french bread, or whatever type of rolls you've chosen. Pile meat high add a slice of provolone on top. Ladle juice into small ramekin for dippinng.
Slow Cooker
- Salt and pepper both sides of roast. Add 1 tablespoon of olive to large skillet or frying pan, brown each side of chuck roast. Remove roast and place it in your slow cooker.
- Add garlic to pan with can of beef consume, scrap up any brown bits from the bottom of the pan and then pour garlic and consume over chuck roast in the slow cooker.
- Add remaining ingredients (with exception of the bread) to the slow cooker.
- Cook on low for 8-10 hours or on high for 6 hours.
- Follow the same last 3 steps as instant pot cooking method to finish off sandwiches.
Nutrition
Serving: 2sandwichCalories: 1313kcalCarbohydrates: 136gProtein: 89gFat: 99gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 209mgSodium: 3168mgPotassium: 1458mgFiber: 7gSugar: 14gVitamin A: 44IUVitamin C: 0.4mgCalcium: 192mgIron: 17mg
Tried this recipe?Mention @eat2gather or tag #eat2gather!