Heaven on a plate. Really. It’s that good. So good, I have to limit myself. It’s hard. Oh, so hard. If life was fair (ha!) 2 sandwiches would equal 1 serving. It’s not. So it isn’t.
There are many different ways to make this French Dip Sandwich. We’ve tested a number of different recipes and this one came out on top. Tweak it to suit your families tastes. For example, not everyone likes pepperoncinis so it’s okay to leave them out! It’s up to you or your picky 6 year old child. In my case hubby who swears he’s not a picky eater. As if.
On to the good stuff!
- Chuck Roast (Approx. 3 LB)
- French Rolls (6)
- Provolone Cheese (6 slices)
- Pepperoncinis (1 small jar)
- Beef Broth (1 can)
- Dry Red Wine (1 cup)
- Garlic Powder (1 tsp)
- Slice the onion and add to the crock pot
- Add the full jar of Pepperoncinis to the crock pot. We prefer whole peppers as the taste of the smaller peppers get lost in the mix.
- Cut the fat off the Chuck Roast. Salt and pepper to taste and add it to the crock pot (on top of the onions and pepperoncinis).
- In separate bowl, combine beef broth, wine, garlic powder and half the juice from the pepperoncini (optional). Pour over Chuck Roast.
- Turn the Crock Pot on Low and let cook for 7-8 hours (or 4-5 on high).
- Once the meat is cooked, break out the rolls. Heat the rolls in the microwave for 15 seconds to soften them up.
- Cut the heated rolls in half and put one slice of cheese on the top half. You could do 2, but why have the extra calories?
- Slice the meat (or shred if you prefer) and stack on the roll. Top with the cooked onions and pepperoncinis.
- In a small dish, scoop out some of the broth to “dip” your sandwich in. The more the better in our opinion!