Easy Slow Cooker French Onion Dip recipe that features caramelized onions and succulent meat. You likely can put this recipe together with items you already have in your kitchen. Fresh warm bread filled with juicy meet and onions dipped in onion laced beef broth. Very few things are more comforting than a plate covered with a large delicious dripping with flavor French Onion style sandwich. This recipe is better than any off the shelf product you may would consider for a party favor. Â Best served warm, this is an easy meal that is finger licking good. If you love a good fresh sandwich, I suggest giving this recipe a try.
Check out the video and read through the instructions to see how hunger rousing the presentation of this deliciously dripping meat filled onion covered sandwich is. Versatile and gorgeous this French Dipped Sandwich delight can be enjoyed anytime of the day or week. No need to cheapen the meal by using cuts from the deli, grab a hunch of chuck roast, throw it in the slow cooker and viola you have a hearty meal that normally generates plenty of left overs. Make your next food adventure a foodlicious experience with this classic comfort food made every more convenient using the slow cooker.
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Season both sides of the chuck roast with salt & pepper.
Heat the pan/skillet medium-high. Drizzle the bottom with olive oil and wait until it becomes hot. Then place the beef in the dutch oven/skillet and sear 4-5 minutes per-side or until browned. Remove the beef and set aside.
In a the same pan: add butter and wait until it is nearly melted. Add sliced onions into the pan/skillet and mix. Cook for 5-8 minutes or until mostly caramelized. Add minced garlic and cook for 30-60 seconds or until fragrant. Pour in dry sherry; (using a wooden spoon) deglaze the bits and pieces on the bottom of the pan.
Then, transfer to the slow cooker.
Add seared roast to the slow cooker. Add beef broth, Worcestershire, soy sauce, thyme and bay leaves.
Cook on low for 8-10 hours or high for 5-6 hours or until fork tender. Discard the bay leaves.
Set the slow cooker to high. In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. Optional: pour about 1 cup of broth over the shredded beef and mix.
Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
Prepare Sandwich – Place some of the dip in a small serving bowl. Place the shredded meat on top of the bread (bottom half). Top with caramelize onions & cheese. Put the top half of bread on the sandwich.
Serve immediately and enjoy!
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Slow Cooker French Onion Dip Sandwiches
Equipment
Ingredients
- 3 ½ lbs chuck roast
- 2 cups unsalted or low-sodium beef broth/stock
- ¼ cup dry sherry
- 4 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 large sweet onions sliced
- 5 garlic cloves minced
- 2 bay leaves
Cornstarch Mixture
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Season both sides of the chuck roast with salt & pepper. Heat the pan/skillet medium-high. Drizzle the bottom with olive oil and wait until it becomes hot. Then place the beef in the dutch oven/skillet and sear 4-5 minutes per-side or until browned. Remove the beef and set aside.
- In a the same pan: add butter and wait until it is nearly melted. Add sliced onions into the pan/skillet and mix. Cook for 5-8 minutes or until mostly caramelized. Add minced garlic and cook for 30-60 seconds or until fragrant. Pour in dry sherry; (using a wooden spoon) deglaze the bits and pieces on the bottom of the pan. Then, transfer to the slow cooker.
- Add seared roast to the slow cooker. Add beef broth, Worcestershire, soy sauce, thyme and bay leaves.
- Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
- Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat.Â
- Set the slow cooker to high. In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
- Optional: pour about 1 cup of broth over the shredded beef and mix.
- Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
- Prepare Sandwich – Place some of the dip in a small serving bowl. Place the shredded meat on top of the bread (bottom half). Top with caramelize onions & cheese. Put the top half of bread on the sandwich.
Serve immediately and enjoy!
Video
Slow Cooker Recipes
Beef Recipes
