There's one restaurant in Brooklyn that makes the most incredible French dip: melt-in-your-mouth meat, perfectly flavorful jus, crispy fries on the side. I dream about the sandwich until my cravings can't take it any longer and I crack. I wanted to make a French dip that gave me this same feeling.
I turned to the slow-cooker to make it happen. (It's fall, y'all!) A beef chuck roast seemed like the perfect type of meat to tenderize for hours (seriously, like 6) in a simple mixture of beef broth, soy sauce, Worcestershire, onions, garlic, and fresh herbs. The flavor is outstanding, but THE SMELL! You'll want to keep opening the slow-cooker lid to get a good whiff. (Ain't nobody stopping you.) The remaining jus is so heavenly you need to freeze any leftovers for later.
I went back and forth (a lot) on whether or not to sear the meat before it went into the slow cooker. If I was doing this for myself, I think I would take the extra few minutes to do that step, but it is not essential. After slow-cooking for so many hours with so much flavor, how could this beef not taste insanely delish?! But the browning helps lock in the flavor, creating more depth.
Regardless of whether you sear or skip, just know that you should get this going a few hours before your peeps come over to watch a game, so that when they walk in they'll ask "What is that smell?!?"
GET THE RECIPE HERE.
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