top of page

Slow-Cooker French Dip Sandwiches with Caramelized Onions

1 1/2 cups (12 fl. oz./375 ml) beef stock
1/4 cup (2 fl. oz./60 ml) dry red wine
2 bay leaves
1 boneless beef chuck roast, about 4 lb. (2 kg), tied
Kosher salt and freshly ground pepper
1 Tbs. canola oil
8 crusty French sandwich rolls, split and toasted
8 slices provolone cheese (about 3/4 lb./375 g)
For the caramelized onions:
3 large yellow onions, halved and thinly sliced
3 Tbs. unsalted butter, melted
Kosher salt


bottom of page