Slow Cooked French Dip Sandwiches
Author: 
Serves: 6
 
Ingredients
  • 5 pound Sirloin Roast
  • 1 medium Onion, halved and sliced
  • 4 Garlic Cloves, smashed and peeled
  • 2 tablespoons Olive Oil
  • Kosher Salt & Black Pepper
  • ½ cup Dry Red Wine
  • 4 cups Beef Broth
  • 1 bottle of Lager Beer
  • 1 tablespoon Soy Sauce
  • 2 tablespoons Sugar
  • 8 slices provolone cheese
  • 8 crusty rolls
  • Horseradish Condiment {optional}
Instructions
  1. Bring the roast to room temperature, thirty minutes, before searing.
  2. Heat the two tablespoons of olive oil in a large skillet over high heat. Season both sides of the roast with salt and pepper. Sear each side of the roast for about 4 minutes. Remove the roast.
  3. Turn off the heat and deglaze the pan with red wine.
  4. Add the seared roast to a large five quart slow cooker; along with onions, garlic, wine reduction, broth, beer, soy sauce and sugar. Secure the lid and set the temp to high for 4 hours. {or low for 7 hours}
  5. Once complete, remove the roast and shred. Return the shredded meat to the crock pot and stir. Strain to serve the shredded beef and onions on a buttered and toasted French roll. Add a slice or provolone cheese and spoon the remaining au jus in little bowls for delicious dunking.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2012/02/21/french-dip-crockpot-recipe/