4 hrs 30 mins
My homemade french dip sammiches! Or is it a pot roast? You decide! We often like to serve as pot roast the first night with the carrots and potatoes and then reheat the leftovers right in the same pot for sandwiches the next day! Or works great for sandwiches from the beginning. Great for potluck!
My Private Note
Units: US | Metric
- 3 -5 lbs chuck roast
- 1 (10 1/2 ounce) can beef broth (Consider 2 for larger roasts)
- 1/2 cup soy sauce
- 1/2 large sweet onion (or 1 medium but I prefer the 2 large quarters for their fit in the pot)
- 1 teaspoon salt (Himalayan pink if you have it!)
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 tablespoon oregano
- 3 -6 garlic cloves (gently crushed)
- 1 bay leaf
- 6 medium red potatoes (halved)
- 1/2 lb baby carrots
- water, if necessary
- roll, of choice
- provolone cheese (sliced) or swiss cheese (sliced)
- 1Sprinkle half of the salt and pepper in the bottom of the slow cooker.
- 2Place meat in the pot and sprinkle remaining salt and pepper on top of roast.
- 3Cut 1/2 onion in half again and wedge quarters in along the sides of the pot on either side of meat.
- 4Add spices, bay leaf, and garlic cloves.
- 5Pour in broth and soy.
- 6Top with as many potatoes and carrots as you would like.
- 7Cook high for 4-5 hours or low for 6-8 hours. Add water whenever necessary to keep meat covered. If cooking unattended, start with roughly an inch of covering.
- 8Remove potatoes, carrots and onion with slotted spoon and set aside to enjoy as side dishes, or have onion on sandwiches. Find that pesky bay leaf and discard. Shred meat in place in the pot (or remove, shred, and return if you prefer).
- 9Serve on rolls with cheese of choice. Ladle liquid for dipping if desired, or serve sandwiches "wet." May need to stretch with water or additional beef broth. If you are lucky, you'll be one of the ones who get a chunk of garlic in your sandwich! MMMMMMMMMMMMMM!
- 10Turn pot off for immediate serving, or turn to keep warm setting if you would like to keep meat perfect for a potluck or buffet.
- 11Experiment! Use more or fewer potatoes, carrots, or onions. These are my preferences, but don't be shy about doing your own thing! I recommend at least some potatoes to pull some of the salt. You can always add more salt later to your taste. I do this in part because I LOVE the flavor imparted from the Himalayan pink salt! If you have never tried it, it has a very rich mineral flavor. I have also experimented successfully with other adds such as celery, turnips, etc. Have fun with it!
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Nutritional Facts for French Dip Sandwiches (OR Pot Roast!)
Serving Size: 1 (3571 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 379.8
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 4.7 g
- Cholesterol 112.2 mg
- Sodium 1623.9 mg
- Total Carbohydrate 30.8 g
- Dietary Fiber 4.0 g
- Sugars 4.1 g
- Protein 41.6 g