Betty's Slow Cooker French Dip Sandwiches

Betty demonstrates how to make Slow Cooker French Dip Sandwiches. These sandwiches are made from beef chuck roast that is slow-cooked, along with beef broth, onions, beer, and flavorings. The cooked shredded beef and onions are served on toasted sandwich rolls that are topped with butter and sprinkled with Swiss cheese.
Slow Cooker French Dip Sandwiches
(3) 10.5 ounce cans Campbell’s beef broth
12 ounce bottle of beer
1 ½ tablespoons Worcestershire sauce
2 large onions, sliced and separated into rings
2.5 pounds uncooked beef chuck roast
2 teaspoons garlic powder
6 split sandwich buns
softened butter, as needed
shredded Swiss cheese, as needed
Pour beef broth, beer, and Worcestershire sauce into crock of slow cooker. Stir until combined. Add onion slices to liquid in crock. Place chuck roast on top of onions and sprinkle with garlic powder. Place lid on slow cooker and cook on HIGH for 5 to 6 hours or LOW for 7 to 9 hours. When meat is done, prepare rolls. Open split rolls, spread with butter and sprinkle with Swiss cheese. Toast at 350 degrees (F) for 10 minutes, or until bread is crusty and toppings are bubbly and golden. Place the cooked chuck roast in a shallow dish, and shred, using two forks. (Remove any fat that is excessive.) Remove the cooked onion rings from the liquid in the crock and place them in a separate shallow dish. Pour the juices from the crock through a fat separator, discarding fat, and pour the resulting au jus gravy into a serving bowl. To assemble sandwiches, place shredded beef on top of toasted roll, and top the beef with cooked onions. Close sandwich, cut across center diagonally, and serve with a small serving bowl of au jus gravy. This is a fantastic meal for almost any occasion. It is great for football/basketball season, and also serves as a terrific comfort food. Enjoy! --Betty :)

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