French Dip Sandwiches
These shredded beef on these French Dip Sandwiches is so tender and flavorful. The alcohol from the beer cooks off during the cooking process and adds a delicious flavor, but if you need to substitute it, you can use additional beef broth or water. The veggies are a great addition for yumminess but also make the sandwich more filling. Other toppings that you might find tasty could be olives, banana peppers, or raw onion slices. Hope you enjoy dipping this delectable sandwich!
Servings: 6 servings
- 32 oz beef broth
- 12 oz extra stout Guinness beer
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 package Lipton Onion Soup mix
- 1 teaspoon kosher salt
- 2 ½-3 lb beef chuck roast
- 6 slices provolone cheese
- 6 hoagie or sub rolls
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped mushrooms
- 1 jalapeño diced
- 1 tablespoon oil
- In a large Crockpot, whisk together broth, beer, Worcestershire sauce, garlic powder, soup mix, and salt. Place beef in the mixture, and cook on low for 8-10 hours.
- If making a vegetable topping, heat oil in a medium pan on medium-high heat. Sauté prepared vegetables until tender, about 5-10 minutes.
- Remove the roast from the broth, discard visible fat, and shred beef. Return to the crockpot.
- Butter bread, and broil on high 15- 30 seconds. Add cheese to bread tops and broil again 15-30 seconds or until cheese is melted. Assemble sandwiches with beef and vegetables, and ladle broth in a dipping bowl.
Serving: 1serving | Calories: 550kcal | Carbohydrates: 39g | Protein: 36g | Fat: 28g
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