Recipe Station

Are you prepared to test your patience? Good luck creating this awesomely delicious French dip sandwiches!

Ingredients To Gather: 

• 1 medium yellow onion
• 1 (15 oz) can low-sodium beef broth
• ¼ cup low-sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp creole or dijon mustard
• 3 cloves garlic, roughly chopped
• 3 lb boneless chuck shoulder roast (“English” roast), trimmed
• ½ tsp salt
• ½ tsp pepper
• 8 sandwich rolls, split
• 8 slices part-skim provolone cheese

The Simple Instructions To Follow: 

1. Slice the onion into ¼-inch rings and layer in the bottom of the crock pot. To the crock pot, add the beef broth, soy sauce, Worcestershire sauce, mustard and garlic.
2. After trimming the meat of visible fat, salt and pepper both sides of the roast and place on top of the onions.
3. Cook on low 7-8 hours. Remove roast to a cutting board and shred meat using 2 forks and return meat to the crock pot to cook an additional few minutes, or up to 1 hour.
4. Preheat the broiler. Place the split sandwich rolls cut side up on a lined baking sheet and toast for 30-60 seconds or until the bread begins to brown. Top the bottom half with meat, onions, and a slice of cheese. Serve sandwiches with small bowls for dipping.

If you think about it, you can have this meal on the same day! Just simply put the crock pot on low and cook the meat for 7 to 8 hours while you are out working or studying. Then, once you are back home, you have nice warm meal waiting for you! I think everyone enjoys warm food rather than cold leftovers that are microwaved. You'll definitely feel the home-sweet-home effect!

Article Source: Prevention RD