These French Dip Sandwiches cook all day in your crockpot, making a delicious dinner with almost no work!
I almost hate to admit that I made these yummy sandwiches in March, for Ben’s birthday. And I’m just now getting around to sharing them. #whoops! Sorry guys, sometimes I just blog about what I made recently… what sounds good… and forget about what’s been sitting in iPhoto for ages. What will be really bad is when I start blogging about recipes that I made when we lived in Indiana–more than 9 months ago! Oh wait, that’s happened already. #whoopstimestwo
Anyways, back to these sandwiches. As it often goes in our house, the only time I cook “big hunks ‘o meat” are for special occasions or on the weekends. The rest of the time it’s vegetarian fare or meat on the side sort of meals. Obviously, Ben’s birthday qualifies as a special occasion, and he chose French Dip Sandwiches. I know alot of people eat them at restaurants all the time, but I’m not sure I’d ever had one before. Now I’m hooked! I loved how tender and flavorful the beef is in this dish, but my favorite bites included all the extras: a little bit of meat, some soft, meaty onions, and a big hunk of chewy baguette. I used these cute mini baguettes for extra crust on each sandwich. Deeeeeelish! I need to make this meal again soon. You can add cheese to the sandwiches if you like too, but it’s flavorful enough as is so we left it off. Enjoy!
Easy Crockpot French Dip Sandwiches
from What Megan’s Making
- 2 cups low-sodium beef broth
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 1/2 pounds beef brisket, trimmed
- freshly ground black pepper
- 1 large baguette—cut into 4 pieces, split horizontally or 4 mini baguettes
- 4 slices mozzarella cheese, optional
Add broth, onion, garlic, Worcestershire sauce, and flour in the bottom of a large crockpot. Whisk to combine. Season the brisket with a generous amount of pepper, then place in the crockpot. Turn to coat with broth, then cover and cook until very tender, approximately 6-8 hours on low or 4-5 hours on high. I cooked mine on low for about 7 hours.
Ten minutes before serving, place brisket on a cutting board and thinly slice against the grain. Alternatively, you can gently shred meat with two forks [this is what I did]. If desired, strain the cooking liquid and reserve onions, then bring cooking liquid to a boil and cook about 5-7 minutes until reduced. [I didn’t do this.]
If using cheese, place cheese on bread and toast at a low broil for a couple minutes, watching carefully. Serve brisket on bread with onions, and serve cooking liquid as au jus on side for dipping.