Crock Pot French Dip Sandwiches

I’ve made it no secret that I love sandwiches.  They are my favorite food!  About noon yesterday I was trying to think of what I could make for dinner.  While I ponder what was in my fridge I remembered I had a beef chuck roast. I immediately thought to do pot roast, but decided I really didn’t WANT pot roast.  What I wanted was a delicious French Dip with Swiss sandwich.  I didn’t want my french dip to taste the same as my pot roast, so I got to concocting a different sauce/broth for my roast to cook in.  Josh likes to call this a “cupboard meal”…meaning you see what you have in your cupboard, use it, and hope it tastes good!  🙂  I have to admit, it tasted AMAZING.  The roast came out so delicious and tender.  The beef bullion, soy sauce and Worcestershire gave the roast a rich taste, while the honey toned down the saltiness from the soy sauce.  Simmering all day in the crock pot made the roast melt in your mouth.  I’m so glad I paid attention to what I was putting in and how much, because if I couldn’t recreate this deliciousness, I’d probably cry!

Crock Pot French Dip Sandwiches

3lb Beef Chuck Roast
2 cups hot water
3 beef bullion cubes
1/4 cup soy sauce (I used low sodium)
3 tablespoons Worcestershire sauce
1 tablespoon + 1 teaspoon honey
1 teaspoon garlic
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons dried, chopped onions
6-8 sandwich rolls
6-8 slices of cheese (more if you prefer a cheesier sandwich)

Turn on your crock pot to warm it.  Sprinkle half of your spices on one side of the roast.  Place the roast, spice side down in the crock pot.  Sprinkle the rest of your spices on the top side of the roast.  Dissolve beef bullion cubes in the hot water.  Once dissolved, whisk in soy sauce, Worcestershire sauce, honey and onions.  Pour sauce over the roast and let cook on low for 8-10 hours (or on high for 4-6 hours).
When done cooking, pull roast out and shred it using forks.  Put shredded roast and any juices back into the crock pot.  Let simmer while you prepare your rolls.
Heat your griddle on medium and slice your roll in half.  I prefer to use a heartier or crustier roll to help it not become soggy.  Lightly butter your roll and place butter side down on griddle.  Let the bread get golden brown and pull off.
Now load up your bread with that delicious shredded roast and top with your favorite cheese!  I prefer swiss. 🙂  Feel free to use the broth your roast is in as a delicious Au Jus to dip your sandwich in.  Enjoy!

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