The family gobbled these down! Brian concluded that it was as good or better than any restaurant French dip!
- 2-3 lb beef chuck roast or rump roast, trimmed of excess fat
- 2 cups low sodium beef broth
- 1/4 cup Worcestershire sauce
- 2 tbsp extra virgin olive oil
- 2 yellow onions, thinly sliced
- 3 cloves of garlic, minced
- 1 bay leaf
- 4-6 rolls that hold up to toasting and dipping
- Fresh or shredded mozzarella cheese
- Liberally salt and pepper your roast.
- In a large glass measuring cup, combine the beef broth and Worcestershire sauce and set aside.
- In a large cast iron skillet or dutch oven heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker.
- Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary.
- Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor).
- Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.
- Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
- Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping.
- Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.