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Prep time
10 minutes
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Cook time
8 hours 10 minutes
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Makes
6 to 8 sandwiches
Author Notes
French Dip, Chicago Italian, Philly Steak and Cheese and Louisiana Beef Po'Boys are all sandwiches that we love. Here I give you all four, if you like, based on one hands off slow cooked beef chuck roast. Minimal prep involves searing the roast a bit and then waiting seven or eight hours before assembling your sandwiches with a variety of toppings. —inpatskitchen
Test Kitchen Notes
Made the recipe yesterday morning and served it for dinner. It was pretty perfect. Recipe was written out thoughtfully and easy to follow. The jus created from the meat cooking for 8 hours was flavorful and the perfect dipping sauce. Also, loved the options of different ways to eat. I actually served the meat with all of the options and let everyone pick. Highly recommend this recipe. —Anna Francese Gass
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Ingredients
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3 to 4 pounds
boneless beef chuck roast
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salt and pepper, as needed
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2 tablespoons
olive oil
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2 cups
beef broth
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1/2 cup
dry red wine
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3 tablespoons
Worcestershire sauce
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1
medium onion, grated on the large holes of a box grater
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3
garlic cloves, peeled and minced
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6 to 8
rolls (such as hoagie, sub, or torpedo)
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Provolone cheese slices for the French or Philly
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sautéed green pepper and onions for the Philly
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chopped giardiniera and pepperoncini for the Italian
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mayo, shredded lettuce, and sliced tomatoes for the Po'Boy
Directions
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Season the chuck roast with salt and pepper. Heat the olive oil in a wide skillet and sear the meat well. Place the roast in your slow cooker (crock pot).
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Stir together, the broth, wine, Worcestershire, onion, garlic, 1 teaspoon salt, and 1 teaspoon pepper. Pour this over the chuck roast and set your slow cooker on Low. Let it cook for 7 to 8 hours, or until the beef shreds easily. Transfer the roast to a baking sheet, and shred with two forks. Reserve the jus for serving.
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For the French Dip: Cut the roll open but not in two. Place some beef in the roll, and cover with two slices of provolone. Place the sandwiches in a 350°F oven to heat and melt the cheese. Serve with some of the reserved jus, that's been fine-strained.
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For the Philly: Proceed in the same manner as the French Dip, but add the green peppers and onions to the sandwich. Dipping sauce is optional.
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For the Italian: Place some beef in an opened roll, and spoon over some unstrained jus. Top with the giardiniera and pepperoncini.
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For the Po'Boy: Spread the opened rolls with mayo, add the shredded beef along with some of the unstrained jus, and top with the tomatoes and shredded lettuce. Pickles are optional.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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