French Dip Sandwich

• total time: 9 hours 12 minutes

Ingredients

ROAST:

1 medium onion (roughly chopped)

11 cloves of garlic

4 sprigs of rosemary

1 cup of red wine

2 cups of beef stock

2 tablespoons of Worcestershire sauce

2 tablespoons of soy sauce

3-4 lb chuck roast

beef bouillon powder

salt and pepper

garlic powder

CARAMELIZED ONIONS:

5 tablespoons butter

5 medium onions, thinly sliced into half moons

SANDWICH SPREAD:

½ cup of mayo

3 tablespoons of cream style horseradish

salt and pepper to taste

BREAD:

1 large french baguette, sliced lengthwise

Swiss cheese

Directions

In a slow cooker add onion, garlic, rosemary, red wine, beef stock, worcestershire sauce and soy sauce.

Pat the roast dry with a paper towel and season it with salt and pepper. In a pan, over medium heat, brown on all sides, just until seared

Add it into your slow cooker and season generously on both sides with:

Cook on low 8 hours.

CARAMELIZED ONIONS:

Add the butter and onions to a pan over medium-low heat. Cook onions for about 1 hour stirring frequently. Season with salt and pepper.

Once the beef is done, separate it from the liquid and shred it in a bowl. Stir in the caramelized onions to the meat

Strain the remaining juice from the slow cooker and set it aside (this is the Au Jus for dipping the sandwich)

SPREAD:

Combine all spread ingredients and mix well

BUILD:

Liberally apply the spread to the baguette. Add the beef onion mix, top it with Swiss cheese then close and cover it tightly with foil.

Bake in the oven at 325 degrees for 10 to 15 minutes or until the cheese melts.

Cut it into small sandwiches and serve them straight out of the oven with the Au Jus on the side.