Prep Time: 30 mins
Cook Time: 8 h
Servings: 8
Beef French Dip
Rate this recipe for points
22
Ingredients
- 1 package of Villaggio® Toscana Extra Soft Hamburger Buns
- 3 - 4 lbs (1.5 - 2Kg) Chuck Roast
- 2 cups (500ml) Beef Broth
- 2 packets instant Onion soup mix (2oz/55g per)
- 1 large Onion, shredded
- 1 large (473ml) can of Beer
- 4 cloves of Garlic, minced
- 4 sprigs fresh Rosemary
- 4 sprigs fresh Oregano
- 1 tbsp (15ml) Worcestershire sauce
- Butter
Directions
- Generously season chuck roast with salt and pepper
- In a large pan over medium heat, brown roast on all sides
- Place all ingredients into a slow cooker and cook on high for 4 hours or low for 8 hours until beef is tender
- Remove meat and allow to rest for 15 minutes before shredding/slicing
- Place a strainer over a large pot and carefully pour juices from the slow cooker through the strainer, this is your au jus
- Season with salt & pepper, to taste, and heat up a little bit to reduce, if desired
- Butter the buns and place them on a baking sheet to lightly toast under a broiler
- Top with beef and serve with jus for dipping
- Heat Broiler to high then, split the hamburger buns in half and place cut side up on a baking sheet, spread each slice with butter and broil for about 30 seconds until toasty
- To assemble sandwiches, layer each bottom bun with slices of beef, top with bun
- Serve au jus in a small bowl for dipping
