Slow Cooker French Dip Sandwiches

Ingredients

• 2 1/2 cups low-sodium beef broth
• 1/4 cup low sodium soy sauce
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp honey
• 3 lbs chuck roast
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 large yellow onion, sliced
• 6 cloves garlic, minced, 2 Tbsp
• 6 Crusty hoagie buns or 2 crusty baguettes cut into thirds
• 3 Tbsp butter
• 6 deli slices provolone or swiss cheese, halved

Directions

1. Whisk the broth, soy sauce, Worcestershire and honey together in a bowl, or use the large measuring cup you used for the broth, then put it aside.
2. Warm the olive oil in a large pot over medium-high heat. Pat the roast dry on both sides with paper towels, then season it lightly with salt and more generously with pepper. Brown the roast in the pot on both sides, about 3 minutes per side.
3. Move the roast into a 5 to 7 quart slow cooker, keeping the oil in the pot. Add the onion to the pot and cook for 3 minutes, then stir in the garlic and cook for 30 seconds more.
4. Take the pot off the heat. Pour in the broth mixture and use it to loosen the browned bits from the bottom of the pot, then pour everything over the roast in the slow cooker.
5. Tuck the rosemary and thyme sprig down into the broth along the sides of the roast. Cover the slow cooker and cook on low for 8 hours.
6. Lift the roast out of the slow cooker and place it on a cutting board, leaving the onions and herbs behind. Pull the meat apart with two forks, discarding extra fat as you go.
7. Taste the broth and beef, then add a little salt if they need it. If the broth tastes too salty, stir in a little water.
8. Strain the broth from the slow cooker through a fine mesh sieve into a bowl, then throw away what remains in the sieve.
9. Put the shredded roast back into the empty slow cooker and toss it with 1/3 cup of the strained broth.
10. For the buns, heat the oven to 350 degrees, or use a countertop toaster oven if you have one. Slice the buns through the middle and arrange them cut side up on a rimmed baking sheet.
11. Butter each cut side, then toast the buns in the heated oven for about 7 – 8 minutes. Add cheese to one side of each bun and return them to the oven until the cheese melts, about 2 minutes more.
12. Pile the beef onto the rolls and close the sandwiches with the remaining halves. Serve warm with the remaining broth for dipping.
13. Updated 1/30/18.