Crock Pot French Dip Sandwich

• Meat

  • 1 (2 1/2 to 3-pound boneless chuck, boneless roast

• Produce

  • 1 Bay leaf
  • 1 Garlic clove
  • 2 Onions, large
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 6 Hoagie rolls

• Dairy

  • 12 slices Provolone cheese

Found on spicysouthernkitchen.com

Description

Ingredients

• 1 tablespoon Vegetable oil
• 1 (2½ to 3-pound) boneless chuck roast, trimmed of excess fat
• 1 teaspoon salt, divided
• ½ teaspoon pepper
• 2 large onions, sliced
• 2 cups beef broth (1 can is fine)
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 garlic clove, minced
• ¼ teaspoon dried thyme
• 6 hoagie rolls
• 12 slices Provolone cheese

Directions

• Heat oil in a large skillet over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
• Transfer to a slow cooker.
• Add onions to the skillet and cook until lightly browned, about 3 minutes.
• Add onions to crock pot along with remaining ½ teaspoon salt, beef broth, Worcestershire sauce, bay leaf, garlic and thyme. Cover and cook on LOW for 9-10 hours.
• Heat oven to 375 degrees. Cut rolls in half and line insides with cheese slices, using 2 slices per hoagie roll. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
• Remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
• To serve, stuff each hoagie with beef and onions and serve with cooking liquid.