French Dip Sandwiches - Easy Crockpot Recipe

All right, let's make some French dip sandwiches. You guys, this is phenomenal. It's such an easy recipe, especially around this time of year when we're really, really busy. We've got so much going on. It's really nice to have one of those things on, you know, one of those recipes on hand that you can just like allow it to cook all day long. The end result is phenomenal. Everyone loves a French dip sandwich. It's just delicious. Now, the full recipe is going to be in the description of this video. So make sure you're checking that out so you can screenshot it and have it ready. Season and sear a nice big piece of chuck roast and set that aside. I also slice up some onions and garlic to have ready as well. And then in a large measuring cup, I'm just mixing together beef stock, wine, a bunch of different seasonings and having that ready. Now, make sure if you are using your Crock-Pot or your Dutch oven, you don't skip searing your beef, okay? Because we don't want pale gray beef. We want that right there. We want all of that deep, gorgeous color because that equals flavor. When ready, add it to your Crock-Pot. If you're doing this in a Dutch oven, it's the exact same method. You just cook it for a lot less time. I don't saute my onions and garlic for this because I have found over the years that I really like how the onions and garlic basically melt into the gravy. And I just prefer it that way. But if you want to saute your onions and garlic, when the beef comes out, add them in, saute them, and you're good to go. Add everything to your Crock-Pot. Cook it on high for four hours, low for eight hours. Or if you're doing this on a stove in a Dutch oven, you just need about two and a half hours or until it looks like that. You want it to be super tender, falls apart, phenomenal, delicious. The gravy is insane. It's like that au jus, more like a pan dripping, really, than like a full gravy. But if you know, you know, and it's amazing. Shred it up, discard any larger pieces of fat, and then just set that aside. I like to add just a little bit of the gravy to my shredded beef so that it doesn't dry out, and then you're good to go. Now, I like to make a horseradish sour cream to put in my sandwich because I think that's top tier, but if you want to skip the step, you can. Use whatever rolls you love. I love these little crusty rolls. I laid the bottom with a little bit of that horseradish sour cream. Again, top tier, delicious. And then some cheese. I'm using promolone. My pieces were massive. They were fresh cut from the deli, so I cut it in half to fit. Add some of that beef and onions on top, more cheese in the oven or under the broiler until everything is melty and cheesy and gooey and crusty, and that's it. Make sure you're serving it with plenty of that au jus because I'm telling you, you're gonna want to dip and eat because it's so delicious. Recipe in the description. Hope you make it. Hope you love it. Bye.