Slow Cooker French Dip Sandwiches
This is such a simple recipe that requires little effort since it's made in the slow cooker. Your whole family will love these sandwiches, and your house will smell amazing while the beef is cooking!
I know I've said this before. But the past several weeks have reinforced something I've known for a while.
I can't do it all.
I can't put 110% of myself into all areas of my life all the time. It's impossible to be a superstar employee while also being an attentive wife... a nurturing mom... an involved member of our local community... and an engaged daughter/sister/auntie/friend who's completed dialed in.
At least, it's impossible for me. I've tried to put 110% into every area of my life... I've tried to be Everything for Everyone all at once. And I've crashed and burned. Operating like that isn't sustainable. I know this. But I'm finally okay with admitting that something's gotta give.
When I have to pour a ton of energy into work, I let things slide at home. Chores get pushed off and I don't get as upset when clutter starts to pile up. When things quiet down at the office, I can refocus on the tasks waiting for me at home.
And when I'm trying to maintain this balance, I drop all the "extras" in my life altogether... which is why this blog has been pretty quiet over the past few weeks.
In an attempt to use up my personal days before the end of the fiscal year, I'm off from work for the rest of the week. Keeping one eye on my work email doesn't take too much energy, so I can spend some time blogging again.
What better way to jump back in than share a recipe I've been meaning to share for ages?
Either way, you're in for a treat!
Slow Cooker French Dip Sandwiches
Your whole family will love these French Dip Sandwiches, and your house will smell amazing while the beef is cooking!Prep Time: 15 minutes
Cook Time: 5-7 hours
Total Time: 5 hours 15 minutes - 7 hours 15 minutes
- 1/3 cup low-sodium soy sauce
- 2 teaspoons reduced-sodium Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 1/2 pounds eye of round beef roast, trimmed of excess fat
- 1 cup water
- 1 dried bay leaf
- Crusty sandwich rolls
- Salted butter, room temperature
- Caramelized onions
- Whisk the first six (6) ingredients together in a small bowl.
- To make clean-up easier, place a slow cooker liner bag inside the slow cooker. Pour the mixture into the slow cooker and add the roast, turning to coat.
- Add water and bay leaf.
- Cover and cook on low until tender, 5-7 hours depending on your slow cooker. Flip the roast halfway through cooking. (With ours, it took closer to 7 hours.)
- Remove the roast from the slow cooker and shred the meat.
- Place your oven rack 5 inches from the heat source and preheat the broiler.
- Slice rolls in half, butter the insides, and place on a baking sheet. Toast the rolls until a light golden color, 30 seconds to 1 minute.
- Skim the fat from the liquid still in the slow cooker. Strain and pour into ramekins as needed.
- Pile beef on bottom halves of rolls, top with caramelized onions, cover with top halves and serve with the strained cooking liquid for dipping.
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