French Dip {Slow Cooker}

     If making this as a Freezer to Crock Pot meal - place the first nine ingredients into ziplock bag and freeze - defrost 24 hours before placing in crock pot to cook & serve. ~Enjoy! Diane  

FRENCH DIP SANDWICHES
{slow-cooker}

Ingredients:
2 pounds flank steak , 2 pounds brisket or 2 lbs Tri Tip, trimmed
2 cups low-sodium beef broth/stock
1 large onion, sliced
2 cloves garlic, smashed
2 tablespoons Worcestershire sauce
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
(corn starch slurry to thicken sauce)
1-2 Large Sweet Bell Peppers (add during final hour of cook time) 
8 slices of cheese, if preferred: we like Provolone, White American or Swiss Cheese
One large baguette—cut into 4 pieces, split horizontally, and lightly toasted
or French Dip rolls from my NOLA Style Recipe

Yield: 2 lbs of meat makes about 4 large sandwiches with 2 slices of cheese each. .

Directions:
1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, oregano and thyme. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

2. One hour before serving, transfer the beef to a cutting board and slice beef against the grain or shred using two forks. Return beef to slow-cooker to continue cooking.  Place 2 Tbs corn starch in a small cup with a bit of cold water and stir until you get a smooth paste, add to slow-cooker and stir (this will help thicken sauce) .  This is when I add my sliced bell peppers too. 

3. When ready to serve, dividing evenly, form sandwiches with the baguette, beef, onions. Serve with the cooking liquid, for dipping.
*add slices of cheese onto bread and melted under broiler before placing beef onto bread, if preferred

Tip:
For an even richer broth, brown the brisket in a skillet in 1 tablespoon canola oil for 2 to 3 minutes per side before adding it to the slow cooker. Don't forget to scrape up any browned bits from the pan and add them to the slow-cooker.

Recipe and Photo by: Diane Baker for Canning and Cooking at Home