Slow-Cooker French Dip Sandwiches

A Taste of Home Recipe

Ingredients

  • 1 beef rump or bottom round roast (3 pounds)
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon Creole seasoning
  • 1 carton (26 ounces) beef stock
  • 12 whole wheat hoagie buns, split
  • 6 ounces Havarti cheese, cut into 12 slices

Directions

  • Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender.
  • Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.
  • Place buns on ungreased  baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
Editor's Note
The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon   each  salt, garlic powder and paprika; and a pinch   each  of dried thyme, ground cumin and cayenne pepper.

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